I’m sure I mentioned this before, but I really love everything s’mores. And who doesn’t love cupcakes? So add graham crackers, marshmallows and milk chocolate to cupcakes? Forget about it…I had to make these. The cupcake is a graham flavored cake that is not too sweet just like the cracker base in s’mores. As much as I love a good buttercream, I don’t always have time for that extra step. But, these don’t have frosting. Instead, you just put a big nugget of milk chocolate on the hot cupcake until it melts enough to hold the marshmallows in place. Couldn’t be easier. I think these would be really amazing if you torched the marshmallows to give them the final campfire roasted effect. But, I misplaced my mini torch, so maybe next time. But, these cupcakes are super cute and tasty just as they are. And, oh my gosh, they are especially good warm when the chocolate is liquified and runs down the cupcake as you bite into it. Yum!
Yield: 24 cupcakes
2/3 cup shortening
1 1/2 cups sugar
3 large eggs
1 1/2 cups all-purpose flour
1 1/2 cups graham cracker crumbs
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 teaspoon vanilla extract
24 chocolate nuggets Hershey’s
4 cups miniature marshmallows
1 cup chopped pecans (optional)
Beat shortening at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition
Combine flour and next 3 ingredients; add to egg mixture alternately with milk, beginning and ending with flour mixture. Beat until blended after each addition. Stir in vanilla.
Place paper baking cups in muffin pans and spoon 1/4 cup batter into each cup.
Bake at 350° for 18 minutes or until done. Start checking at about 14 minutes and do a toothpick check. Quickly insert a chocolate nugget into center of each warm cupcake; top each with 4 to 5 marshmallows, gently pressing into melted chocolate. Sprinkle with pecans, if desired.
Source: Southern Living Annual 2006