Chocolate S’mores Cupcakes

Your favorite campfire treat in cupcake form! With a graham cracker crust and toasted marshmallow on top.

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When I set out to make these cupcakes I had planned to make these s’mores cupcakes, but while searching on Tracey’s Culinary Adventures I wasn’t aware that she had 2 other s’mores cupcake recipes! Don’t even get me started on all the bars, cookies and other s’mores delights she has shared as well.

As a result, I accidentally used a different recipe than originally intended. I didn’t recognize the switch until my plans to cut the recipe in half and only make 12 were ruined by odd values of things (such as 1 egg yolk). Luckily for me (and my friend the-birthday-girl for whom I baked these), the cupcakes were everything I had hoped for and therefore 24 were very much so welcomed.

Fast forward to the coronavirus quarantine of 2020 and these cupcakes made another welcomed appearance! Our neighbors son is allergic to tree nuts so I opted to make these s’mores cupcakes for them to enjoy over the Memorial Day holiday weekend.

In return they gave us grilled brats, orzo salad, and fresh watermelon. I hope this bartering system that I’ve revived during these times continues because it has been great fun!

Don’t need cupcakes for a crowd? Make my single serving s’mores jar cake!

CHOCOLATE S'MORES CUPCAKES

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Yield: 3 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

BASE

• 2 cups graham cracker crumbs (about 1-1/2 sleeves)
• 4 Tbsp unsalted butter, melted
• 1 large (7 oz.) milk chocolate bar, chopped

CUPCAKES

• 2-1/2 cups all-purpose flour
• 2-1/2 cups sugar
• 1-1/4 cups cocoa powder
• 2-1/2 tsp baking soda
• 1-1/4 tsp baking powder
• 1 tsp salt
• 1-1/4 cups milk
• 1-1/4 cups warm water
• 1/2 cup plus 2 Tbsp vegetable oil
• 2 eggs, plus 1 egg yolk
• 1 tsp vanilla extract

TOPPING

• 36 large marshmallows

Directions

1. Preheat oven to 350 degrees. Line three 12-cup muffin tins with paper liners.
2. In a small bowl, combine the graham cracker crumbs and melted butter. Divide evenly (about a teaspoon to a teaspoon) into the bottom of each paper-lined cup. Pat the mixture down to form a "crust" (a shot glass is an excellent tool). Top each with a bit of the chopped chocolate.
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
4. In a medium bowl, whisk together the milk, water, oil, eggs, and vanilla. Add the combined wet ingredients to the bowl of dry ingredients and stir to combine until smooth.
5. Fill each cupcake about three-quarters full. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.
6. Top with a marshmallow and broil in the oven until golden brown, about 30 seconds, watching the entire time to avoid burning (and to make sure no marshmallows roll off). To reheat, warm in the microwave for 10-15 seconds.

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Post updated 5/25/20, photo above is the original.