With the warm weather and Memorial Day coming up this weekend, I am starting to dream about S’mores!
I pretty much love S’mores in any way, shape, or form, so today I’m sharing a simple and delicious S’more Cupcake!
With chocolate, graham crackers, and ooey gooey mashmallows, you can just never go wrong!
An Amy's Cooking Adventures Original Recipe
8 graham crackers (about 1 ½ cups of crumbs)
6 tbsp butter, melted
2 tbsp sugar
½ cup semi sweet chocolate chips
1 Devil’s Food Chocolate cake mix
Eggs, oil, & water for mix
Preheat oven to 350 degrees F. Line 2 muffin tins with paper liners.
In a food processor, pulse graham crackers until finely ground. In a medium mixing bowl, stir together graham cracker crumbs, sugar and melted butter.
Spoon 1 tablespoon graham cracker mixture into each cupcake liner. Press flat with the bottom of a cup. Bake for 5 minutes. Remove from oven. Sprinkle 8-10 chocolate chips on top of each graham cracker crust.
While the crusts bake, mix together the cake mix according to package directions. Divide cake batter evenly into the cupcake liners on top of the graham cracker crust and chocolate. Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Do not turn the oven off.
Let the cupcakes stand about 5 minutes. Once they are cool enough to handle, move cupcakes to a cookie sheet. Carefully place 1 marshmallow on top of each cupcake. Return to the oven for 3 minutes, working in batches if necessary.
After 3 minutes, quickly press down on each marshmallow to cover the top of the cupcake. Turn the oven to broil. Place the cupcakes in the oven under the broiler. Once the marshmallows are browned, remove from the oven and let cool.