S’more Cupcakes

2 ¼ cups plus 2 tablespoons
1 ¾ cups flour
¾ cup plus 1 tablespoon
cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
1 ½ cups graham cracker
crumbs (about 20 squares)
1.    Preheat oven to 350 degrees.
Line muffin tins with cupcake liners.
2.    Combine sugar, flour, cocoa
powder, baking powder, baking soda, and salt together into the bowl. Mix ingredients
together o low speed.
3.    In a large bowl, mix
together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium
speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium
speed for 2 minutes. Add boiling water and stir to combine; set cupcake batter
4.    Place graham cracker crumbs,
reaming ¼ cup sugar, and melted butter in a large bowl; stir until well
5.    Place 1 tablespoon graham
cracker mixture into the bottom of each prepared muffin cup. Use the bottom of
a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining
graham cracker mixture for topping.
6.    Place 2 teaspoons chocolate
in each muffin cup. Transfer muffin tins to oven and bake until the edges of
the graham cracker mixture is golden, about 5 minutes. Remove from oven and
fill each muffin cup ¾ full with batter. Sprinkle each with remaining chocolate
and graham cracker mixture. Return to oven and bake, rotating pans halfway
through baking, until tops are firm and cake tester inserted in the center comes
out clean. 18 to 20 minutes.
7.    We put a large marshmallow
on top and then turned the oven on broil and toasted the marshmallow until
golden brown.
with a square of graham cracker or chocolate bar, oh heck, use both!


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