I have a confession to make. My favorite foods are cereal and S’mores. The sweeter the cereal, the better. Lucky Charms, Cocoa Puffs, Cap’n Crunch. I love ‘em all. Cereal is my favorite everyday food. BUT, S’mores are my favorite every-once-in-a-while treat. They warrant a capital ‘S’ in my book.
I love S’mores so much that I used to turn up my nose to recipes that tried to encapsulate the gooey goodness of the marshmallow and melted chocolate camping snack. In my eyes, just because something is labeled “S’more” doesn’t mean that it really tastes like a S’more. I refused to make any of those recipes.
I have recently decided to stop all that silliness. Mostly because these cupcakes looked SO good when I saw them on Bakerella that I had to make them immediately. And, I’ll admit… they are good. Not quite real S’mores good, but pretty darn tasty. They consist of 2 different batters… a graham cracker layer on the bottom and a rich chocolate layer on top.
Now, at first, I attempted to make them full-sized just like Bakerella did: with a half a marshmallow in between the graham and chocolate layers. Yeah. This is how that batch ended up. Disaster. The marshmallow popped out the top and the insides became all crumbly and falling apart. They still tasted fantastic, but they didn’t LOOK so hot.
SO, I decided to improvise and make the rest into mini-cupcakes without the marshmallow in the middle. MUCH better results!
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup cocoa
- 3/4 cup graham cracker crumbs
- 1 cup milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup oil
- 12-18 jumbo marshmallows cut in half (depending on how many cupcakes you wind up with)
For the graham topping:
- 1/2 cup brown sugar
- 1/2 cup graham cracker crumbs
- 1/4 cup butter, melted
For the chocolate ganache:
- 4-6 ounces semi-sweet chocolate
- 1/2 cup heavy cream
- 1/2 cup butter
Preheat your oven to 350. Whisk together flour, baking soda and baking powder.
Pour half of the flour mix into another mixing bowl… here is where we make the 2 batters.
Pour the cocoa into one bowl and the graham cracker crumbs into the other.
Add half of the milk, egg, vanilla and oil to each bowl and whisk each batter until smooth. The graham batter will be thinner and less ‘sticky’ than the chocolate batter.
In a small mixing bowl, prepare the graham topping. Add the graham cracker crumbs, the melted butter and the brown sugar and mix with a fork until combined.
If you have mini baking cups, now is the time to use them. If not, grease your mini muffin tins. Start by putting a little graham batter into the bottom of each cup, then sprinkle in some graham topping. Spoon in some chocolate batter, filling each cup 3/4 full, and sprinkle more graham topping on top. You can see where I ran out of chocolate batter. Read: I put too much graham batter in each cup before that.
To be honest, I forgot to write down how long I baked these… and the baby in my belly prevents me from remembering details such as that. SO, let’s say bake for 8-10 minutes, or until a skewer/toothpick/knife inserted in the center comes out clean.
Let cool in tins on wire racks for 10-15 minutes and turn on the broiler in your oven. If you are using baking cups, you can probably leave them in the tin for this next step, but I found it easier to put them on a baking sheet. Put a half a marshmallow on each cupcake and broil until the marshmallows are golden and toasty. Watch out, ’cause the time between golden and burned to a crisp is about .02 seconds.
For the ganache, heat the butter and the cream until just before boiling. Pour the hot cream mixture over 4 ounces of the chocolate and mix until melted, smooth and creamy. Add more chocolate if necessary. I had to use about 6 ounces before my ganache was the right consistency. Drizzle warm ganache over the cupcakes with a spoon.
Voila! These little puppies are best the day you bake them… the marshmallows won’t stay crispy any longer than that. If you don’t mind not-so-crispy shmallows, store in an airtight container for 2-3 days.