S'mores Cupcakes

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It's my 30th birthday today! I'll confess that in general I'm a pie kind of girl, but I have gigantic weakness for chocolate cupcakes. When the weather cools down a bit this time of year is also when I love to get the backyard fire pit going and make some s'mores. So, I know that's supposed to be a summer thing, but I live in Texas and summer and fire just aren't the best combo here.

These s'mores cupcakes are RICH and pretty extra, so make them for someone you want to spoil -- and embrace the sticky hands.

How to make s'mores cupcakes

All of the ingredients for the cupcakes will be mixed together in a large bowl. Cupcake batter is beautifully simple in that way.

Next, create a graham cracker crust. First, crumble your graham crackers and stir with melted butter. Then press them down into your muffin cups using a wooden muddler or the back of a spoon.

After the graham cracker crust is in place, get your hands nice and sticky by dolloping a tablespoon of marshmallow fluff on top.

The next step is to top the fluff with your cupcake batter. I like to use an ice cream scoop to get my batter into the muffin tin. It isn't necessary, but does prevent a bit of mess and makes for more even-sized cupcakes.

When the cupcakes are done, top with a jumbo marshmallow and run it under the broiler for about 30 seconds. Keep a close eye on theme to make sure they don't catch fire or burn. Press a 1/4 wedge of graham cracker in and let cool.

Tips and tricks

Apple Cider Vinegar

Adding the vinegar to this recipe can help give a buttermilk richness to the batter. I never have buttermilk on hand and prefer to add vinegar to regular milk. These cupcakes come out moist and oh so chocolate-y. White vinegar would also work for this recipe.

Vanilla?

It's all about balance. Just like a sweet dessert always needs a little bit of salt, a good chocolate dessert will always be balanced out with a bit of vanilla.

Marshmallow fluff

This WILL rise to the top of the cupcake in the oven. You could try freezing it for a bit before topping with batter if you really want it to stay deeper, but I like it warm and gooey. If you don't have marshmallow fluff available, you could add mini marshmallows to the bottom as well.

Muffin liners

You can see in the pictures that I used paper and silicone muffin tin liners. I recommend the silicone for easiest cupcake removal if you want the view of the crust on bottom. The paper liners are great if these are being served to a younger audience and mess is more of a factor. I would not bake these directly into a metal muffin pan, they would stick and stick and stick.

The Recipe

Ingredients:
1 cup flour
1 cup sugar
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 1/2 tsp apple cider vinegar
1/3 cup butter, melted
1 egg1 tsp vanilla
1/2 cup mini chocolate chips
Crust and filling:
4 crumbled graham crackers
1/4 cup butter, melted
3/4 cup marshmallow fluff
Toppings:
12 jumbo marshamallows
3 graham crackers

1. Combine all batter ingredients.
2. Combine 1/4 melted butter with crumbled graham crackers.
3. Press down into muffin tin liners.
4. Top graham crackers with 1 tbl of marshmallow fluff.
5. Add cupcake batter on top.
6. Bake at 350 degrees for 18 minutes.
7. Top each cupcake with jumbo marshmallow then broil for 30 seconds.
8. Press 1/4 pieces of graham cracker into top of cupcake and let cool.