S’mores Cupcakes

The graham crackers are enough for the base of 50 cupcakes! I used it for one batch of chocolate cupcakes, which makes about 15-17 cupcakes and then saved the remaining crumbs in a ziplock bag for future use. (it’s great for making cheesecake!) I also had leftover marshmallow fluff and chocolate topping which can be used to make actual s’mores or to frost and fill a cake with! If you don’t like leftovers, feel free to half the marshmallow cream filling recipe but note that I myself have not done that so I can’t be sure how it will come out! If you try it, let me know!

Graham Crackers Crumbs:
16 graham crackers crushed
1/2 cup sugar
1/2 cup earth balance (or butter or margarine, melted)

Chocolate Cupcake Batter:
1/2 cup of cocoa
1 cup of water (or soy milk)
1 and 1/2 cup of flour
3/4 tsp. of salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 cup of oil
1 and 1/4 cup of sugar
2 eggs
1 and 1/2 tsp. vanilla extract

Marshmallow Cream Filling:
1/2 cup butter or earth balance
2 cups powdered sugar
1 tsp. vanilla extract
2 cups marshmallow fluff
1 tsp. soy milk

Chocolate Topping:
8 oz. rich whip, defrosted
4 oz. semi-sweet baking chocolate

Pulse graham crackers in a blender until crumbs form. Combine with sugar and melted earth balance. Line cupcake pans with liners. Fill liners with 1 tablespoon graham cracker crumb mixture. Top with 1/4 cup chocolate cake batter. Bake in oven on 350′ for about 20 minutes until toothpick inserted in middle comes out clean. Let the cupcakes cool off then insert marshmallow filling into the center of the cupcake. (you can do this by scooping out the top of the cupcakes with a mini apple corer or using a plastic decorative bag (or ziplock bag with the edge cut off) and a frosting tip. Insert the tip in the center of the cupcake and squeeze the filling inside. Once cupcakes are filled they are ready for the chocolate topping! Melt chocolate in a small saucepan over a low flame. Continuously stir so it does not burn or stick to the pot. Once the chocolate has melted, add the defrosted rich whip and mix together until well blended. At first it will look white but once it’s mixed together will turn to a nice dark smooth chocolate. To top the cupcakes with the chocolate topping, hold each cupcake upside down into the chocolate topping and allow the excess to drip off then right away add mini marshmallow and graham cracker crumbs to the chocolate before it hardens. (You can also add the chocolate topping by using a spoon to drizzle it on the cupcake.)

~ Recipe submitted by Nina Safar

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