It’s perfect campfire season, and that makes me excited for S’mores. What is better than S’mores though? Cupcakes. Yep, I love me some cupcakes. So of course, putting the two together only makes sense! I could have gone the obvious route here with a mini marshmallow or hunk of HERSHEY chocolate garnish, but took a sophisticated twist and made these S’mores cupcakes for the more grown up palette! The only thing that could make these cupcakes even more perfect? Take a food grade blow torch to that tasty mallow creme frosting and toast it! I totally would have but I ended up eating this guy faster than I could think of it! Check out the recipe below and make your own!
Chocolate Graham Cracker (Sophisticated S’mores) Cupcakes
1 1/2 cups graham cracker crumbs (plus a little for sprinkling)
1/2 cup flour
1/4 cup unsweetened cocoa powder
pinch of salt
2 1/2 teaspoons baking powder
1/2 cup butter, room temperature
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
Preheat oven to 350F. In a bowl, combine graham cracker crumbs, flour, baking powder, cocoa, and a pinch of salt.
In a separate bowl, mix butter and sugar together with electric mixer until light and fluffy. Add eggs and vanilla, stir until combined.
Add 1/3 of the dry mixture to the wet mixture, then add 1/2 of the milk and mix it together. Repeat this process until all ingredients are combined.
Pour batter into prepared cupcake liners. If you use the no-fade kind, spray them first so there is no sticking!
Bake for about 20 minutes, or until a toothpick inserted comes out clean. While cupcakes are cooling on a wire rack, make marshmallow fluff or another type of marshmallow frosting. For a more elegant look, use a piping bag (I used a Wilton 1M tip).
Add a piece of chocolate and sprinkled graham cracker crumbs on top. Try not to eat them all in one sitting!