I love the flavors of s’mores. Marshmallow, chocolate, and graham cracker? Why wouldn’t I? And since I love cupcakes it made sense to get the same s’mores flavors into a cupcake. This cupcake, like a lot of the ones I make, are a bit labor intensive but well worth the results. People oooh and ahh when they see them! With its buttery graham cracker crust, rich chocolate cake, and fluffy marshmallow frosting there isn’t much not to like.
For the crust:
1/2 cup unsalted butter, melted
2 cups finely crushed graham cracker crumbs
Pinch of salt
For the cake:
1 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup milk
1/2 cup heavy cream
1 cup melted butter
2 tablespoons sour cream
2 1/4 cups flour
1/2 cup cocoa powder
2 1/2 teaspoon baking soda
1 teaspoon salt
For the frosting:
13 oz tub of Kraft Jet-Puffed Marshmallow Creme
1 cup of room temperature butter
1 cup of powdered sugar
For the garnishes (optional):
2 king size bars of Hershey chocolate, separated into individual bars
6 graham crackers broken into 24 pieces
Mini marshmallows (extra optional)
Yields exactly 24 cupcakes
For the crust:
1. Preheat oven to 350. Mix all ingredients until well combined.
2. Evenly distribute a heaping tablespoon of crumbs into 24 liners.
3. Once all the crumb mixture is distributed, use clean fingers to press the crumbs into the liners.
4. Bake for 6 minutes. Set aside (do not take the liners out of tins!) and proceed to the cake.
1. Whisk the eggs and sugars until fluffy (you do not need to use an electric mixer). Add the milk, cream, butter, vanilla, and sour cream. Whisk until combined.
2. Sift the flour, cocoa, baking soda, and salt together. Stir them into the wet mixture until completely combined, but do not over mix.
3. There will be exactly enough batter to fill the liners almost 3/4 of the way. Bake just until a toothpick barely comes out clean. These will over bake in a matter of seconds! Keep an eye on them. Let cool 10 minutes then remove to a wire rack.
4. Pipe or spread the marshmallow frosting. Add garnishes.
1. Beat the butter with an electric mixer until smooth.
2. Add all the marshmallow crème in 3 parts, scraping bowl down after each addition.
3. Begin adding the powdered sugar. You might not want to use all of it. You may want to use more. It just depends on how sweet you want your frosting.
1. Melt all but the 24 reserved pieces of Hershey’s chocolate in the microwave in 15 second intervals, stirring after each.
2. Put a hearty dab of melted chocolate onto the graham cracker. Very gently—the cracker will break if you do this too hard—set the chocolate rectangle onto it. Let them cool completely.
3. Brulee the mini marshmallows.