Friday, July 26, 2013

S'mores Cupcakes

June and July have been filled with barbecues and campfires for us, so we've eaten a lot of s'mores the last couple of months--it's been delightful!

I don't remember when I was first introduced to s'mores, but it was probably something like that scene in The Sandlot, since I don't think my immigrant Chinese parents knew what s'mores even were. 

(On a related note, did you know The Sandlot just celebrated its 20th anniversary here in Utah? Cool beans!)

This s'more cupcake--heavenly!

Since we found out our friends, Bets and J-Duck, were visiting from California during Pioneer Day week and we were going to a BBQ for them, I decided that this was a good time to bust out this fancy s'more cupcake!

The basics of s'mores

You start with your basics, plus a few other fun things--devil's food cake mix, chocolate pudding mix, mini chocolate chips.

There's layering involved, just like your traditional s'more. You start with your graham cracker crust, then your chocolate (in cake, bar, and chip form), and lastly your marshmallow, toasted, of course!

Easy s'mores cupcakes

You can toast them with a creme brulee torch or the broiler. 

This is broiler-toasted!

And when it's done, it's ooey and gooey and rich. You'll need a glass of milk (or soy milk, in my case)!

Ooey and gooey s'more cupcake!

You must give it a try! You will be the hero of the campfire!

Nom nom nom!

S'mores Cupcakes
Adapted from Kevin and Amanda
Makes approximately 2 1/2 dozen cupcakes

1 1/2 c ground graham crackers (about 10 full rectangles)
1/4 c sugar
5 tbsp butter, melted

1 packate of devil's food cake mix
1-3.9 oz package Jell-O instant chocolate pudding mix
1 c sour cream
1 c vegetable oil
4 eggs, beaten
1/2 c milk
1 tbsp vanilla
1-12 oz package mini chocolate chips

5 Hershey's bars (milk or dark)
1 package large marshmallows

Preheat oven to 350 degrees. Line muffin tin with cupcake liners.

Combine graham crackers, sugar, and butter together with a spatula till combined. Scoop about 1 tablespoon of graham cracker mixture into each cupcake liners and press down with the back of the spoon. Bake for 5 minutes at 350 degrees and remove from oven.

Mix cake mix, pudding, sour cream, oil, milk, and vanilla together till well combined. Add in chocolate chips till distributed throughout the batter.

Spoon in about 1-2 tablespoons of batter onto the graham cracker crust, then add 2 pieces of Hershey's chocolate bar and push down. Then add another 1-2 tablespoons of batter on top of the chocolate pieces and smooth tops with a spatula or knife.

Bake for 20-22 minutes at 350 degrees. Remove from oven and allow to cool for a couple minutes. You will notice that the middle will sink in a little. That happens, because of all the chocolate going on in that cupcake. It's actually a great place to nestle your marshmallow!

Place a marshmallow on each cupcake and broil for about 1 minute till golden brown. Watch those marshmallows, because they will go from golden-brown to bursting-into-flames pretty quickly! You can also use a creme brulee torch to toast the tops.

Serve warm with a glass of milk or a scoop of vanilla ice cream. Or if you can't get around to eating them right away, warm for about 15-20 seconds in the microwave to get everything gooey again.



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