These S’Mores Cupcakes are so rich and yummy that I found it very hard to wait ’til I’d finished taking photos so I could have one. (Actually…. I ate two!!) As you can see, the milk chocolate pieces on top of the cupcakes are melting. I just couldn’t wait!
I was pleasantly surprised how dense, moist and buttery the cupcakes turned out, and there’s the added yumminess of Marshmallow Fluff and Hershey Bars. If you like S’Mores – you’re gonna LOVE these!! In fact, I’d take one (or two) of these S’Mores Cupcakes over actual S’Mores anytime.
I actually baked a totally different recipe for S’Mores Cupcakes last week – but I did NOT like them at all. So this time I tried something totally different – and something totally unexpected happened. The Marshmallow Fluff slowly worked its way to the top of the cupcakes – while the milk chocolate chunks sunk to the bottom, which was actually perfect… albeit unplanned!
++ Recipe makes 12 cupcakes! To make 24, double ingredients BUT do NOT double the salt. Add 3/4 tsp. salt.
- 12 paper cupcake tin liners
- 1 cup graham crackers
- 1 cup flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup room-temperature butter
- 1/2 cup sugar
- 1/4 cup brown sugar ++ NOT packed, just spooned into measuring cup
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 cup milk ++ I used 2 %
- 12 heaping tsp. Marshmallow Fluff (marshmallow cream)
- 4 Hershey bars total – – 3 broken into pieces and 1 broken into rectangles to be placed on top.
- ++ Any milk chocolate bar may be substituted for Hershey bars.
Method Heat oven to 350F Line 12-cup cupcake tin with paper liners
In medium bowl, whisk together 1 cup graham crackers, 1 cup flour, 1 1/2 tsp. baking powder and 1/2 tsp. salt. Set aside.
In a large bowl, with mixer set at medium-high, beat butter, 1/2 cup sugar and 1/4 cup (NOT packed) brown sugar until light and fluffy – about 2 minutes.
Beat in two eggs – one at a time – then add 1 tsp. vanilla. ++ Scrape sides of bowl if necessary.
++ I goofed and used a small bowl to beat the eggs & sugar etc.
Reduce mixer speed to low. Beginning with dry ingredients, alternate adding dry ingredients and milk to butter/sugar mixture. Mix until just combined. Mix in the broken up pieces of Hershey milk chocolate bars.
Put a heaping tablespoon of batter into each paper-lined section. Place 1 heaping teaspoon Marshmallow Fluff (marshmallow cream) on top of batter – followed by 1 heaping tablespoon of batter. ++ Divide cupcake batter evenly for best results.
Bake at 350F for 20 – 24 minutes. ++ My cupcakes were ready in 20 minutes. The marshmallow cream will have risen to the top and browned slightly. These S’Mores Cupcakes are so moist they may not look done when they actually are. To test for doneness insert a toothpick, or sharp knife, into the center. If the toothpick comes out clean, the cupcakes are fully cooked.
Leave cupcakes in tin and allow to cool – on a wire rack – for 10 minutes. Remove S’Mores Cupcakes from tin and cool fully…. unless you’re like me and just can’t wait! When cupcakes are fully cooled, place a rectangle of milk chocolate into the marshmallow topping. ENJOY!!
++ Recipe inspired by ‘s’mores cupcakes’ – REALSIMPLE.com – – July 2014