I dreamed up these bad boys in celebration of Eric’s birthday celebration with our families. I made them late Saturday evening after a day-long celebration of kids’ birthdays at a friend’s house and then later at Chuck E. Cheese. This was Greta’s first time at Chuck E. Cheese and she was not at all disappointed. I, on the other hand, was a little anxious as she crawled around in the tunnels far above my head on her own. I kept having nervous thoughts about what would happen if she decided she was claustrophobic or panicked – how on earth would I get her down? Luckily, a friend of hers from school had an older sister there who helped her down when she did decide that she was not going to take the tunnel slide down. Anyways, we both survived and after she finally tumbled into bed, I stayed up making these delicious cupcakes. It was late and I was tired, hence the cell phone images.
To make the graham cracker base, I crushed graham crackers in a large bowl with a spoon. I then layered them in the base of the cupcake liners. Next time I am going to create layers of graham crackers within the cupcakes for more of the graham flavor and add chocolate chips of pieces of chocolate for an even better s’mores experience.
I poured the batter on top of the crushed graham crackers. Even adding a layer of grahams on top of the batter could be very tasty.
After the cupcakes were finished baking, I added the marshmallows on top and returned them to the oven to soften.
For the large cupcakes, I used 2 marshmallows.
Once the marshmallows are soft, simply flatten them with a spoon.
Once they are flat, allow to cool or place them under the broiler to brown them.
We celebrated Eric’s birthday Saturday with our two families with a nice lunch and then these tasty treats. It was a cold and down-pouring kind of day, though the two previous days were warm enough to wear tank tops and enjoy time outdoors. Today we awoke to a snowy landscape – not the first time Eric has had a snowy birthday! Such is spring in Iowa.
S’mores Cupcakes – makes about 2 dozen standard cupcakes, cake recipe adapted from Better Homes & Gardens
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, prepare cupcake pan with parchment cup liners. Add crushed graham crackers to the bottom of each cupcake liner. In a medium bowl combine: 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 3/4 teaspoons baking powder.
2. In a large mixing bowl or mixing stand beat: 3/4 cup butter on medium to high speed for 30 seconds. Gradually add 2 cups sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add 3 eggs, 1 at a time, beating after each addition (about 1 minute total). Beat in 2 teaspoons of vanilla.
3. Alternately add flour mixture and 1-1/2 cups milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Drop batter into prepared cupcake liners.
4. Bake in a 350 degree oven for 25 to 30 minutes, or until a wooden toothpick inserted near the center comes out clean. Place large marshmallows on the tops of each cupcake and return to oven for 1-2 more minutes or until marshmallows are soft enough to flatten with a spoon. To brown the tops of marshmallows, place under broiler for 30 seconds. Allow cupcakes to cool for 5 minutes, remove from pan and allow to cool on wire racks.