S’Mores Cupcakes
Toppings:
*Hershey Bar, cut into shards or segments
*Shards of Graham Crackers, as desired
*
Makes 25 to 30 cupcakes
Cupcake Liners
Muffin Tins/Cupcake Tins
*
Graham Cracker Crust:
*
*2 cups (or 2 Sleeves of crackers crushed) Graham Cracker Crumbs
*6 to 7 tablespoons Butter, melted
*2 tablespoons Brown Sugar
*2 tablespoon Sugar
*Pinch Sea Salt
*3/4 Mini Semi-Sweet or Dark Chocolate, 1 to 2 teaspoons per cupcake Note: I also used some 7 Caramel Chips in some of the cupcakes
*
Place graham crackers into gallon sized re-sealable. Seal closed the bag and with a wood rolling-pin crush the crackers into crumbs.
*
Add to the crushed graham cracker crumbs the melted butter, brown sugar, sugar and salt. Massage together in the bag until all ingredients are incorporated.
*
Add cupcake liners to muffin tins and press 1 tablespoon of the crust mixture into each muffin cup and top with mini chocolate chips or caramel chips.
*
Bake cupcake cracker crust at 325*F. for 7-12 minutes. Add the chocolate cupcake batter.
*
Chocolate Cupcakes
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*1 and 1/2 cups Sugar
*1/2 cup Extra Light Olive Oil or Vegetable Oil
*1 Egg
*2 teaspoons Vanilla Extract
*1 cup Milk
*1 tablespoon Apple Cider Vinegar
*1 cup warm Water
*2 cups All-purpose Flour, sifted
*3/4 cup Hershey’s Special Dark Cocoa Powder
*1 teaspoon Baking Soda
*1/2 teaspoon Sea Salt
*
Wet Ingredients:
*
Mix together in a stand mixer on medium speed the sugar, oil, egg and vanilla extract.
*
Measure the milk in measuring cup and add the apple cider vinegar. Then add to the sugar mixture along with the warm water. Mix until combined.
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Dry Ingredients:
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Sift together the flour, cocoa, baking soda and salt into a medium size bowl and then slowly add to the wet ingredients. Mix on medium speed for 2 minutes.
*
Scoop or pour the cupcake batter into muffin cups 3/4 full, per crusted cupcake cup.
*
Bake in a preheated 350*F. oven for 18 to 20 minutes, allow cupcakes to cool in muffin tins.
*
Remove cupcake liners/papers from cupcakes and scoop on a tablespoon of pre-made marshmallow fluff on top of each cupcake. Then toast the tops of the marshmallow fluff with cooking torch. Note: I tried toasting them in the oven but it melted the marshmallow fluff too much.
Toasted Marshmallow
*
We used pre-made Marshmallow/Cream Fluff and toasted them with cooking torch. Note: Using certain brands of pre-made marshmallow cream/fluff have different consistency and are more runny than others. We used western family brand but Puff Marshmallow Cream is a thicker consistency.
Add toppings.
Enjoy!
Lindy
