S'mores Campfire Cupcakes
- Prep Time:20 mins
- Cook Time:15 mins
- Total Time:35 mins
- Servings:16
- Medium
- 1 cup graham cracker crumbs
- 1/4 cup 4 Tbsp unsalted butter
- 1/4 cup granulated sugar
- 1 cup Dutch-processed cocoa powder
- 1 cup boiling hot water
- 1 1/3 cups grams all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated white sugar
- 16 large marshmallows
Ingredients
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Step 1
Preheat the oven to 375F. Line 16 muffin tins with non-stick paper liners
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Step 2
In a small bowl, mix the graham cracker crumbs, ¼ cup unsalted butter and ¼ cup sugar until well combined
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Step 3
Pack a scoop (about 2 Tbsp) of the graham cracker crust into the bottom of each muffin tin. Set aside while you make the chocolate cupcake batter.
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Step 4
Whisk the cocoa powder and boiling water together until smooth.
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Step 5
Whisk together the dry ingredients in a small bowl: flour, baking powder and salt.
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Step 6
Cream the room temperature butter and sugar together in a large bowl.
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Step 7
Stir the cocoa into the wet ingredients with a spatula until well-mixed.
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Step 8
Mix in the dry ingredients until just combined. Pour the batter on top of the graham cracker crusts in each muffin tin until ¾ of the way full.
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Step 9
Bake 16-20 minutes until the cupcakes are cooked through and a toothpick inserted into the cupcake comes out clean.
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Step 10
While the cupcakes cool, place 16 large marshmallows on top of flat sheet pan. Turn the oven to the broil setting and broil the marshmallows for 2 minutes or just until they have browned on top- don’t walk away from the oven! The marshmallows will go from brown to burnt in seconds.
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Step 11
Press one marshmallow into the tops of each cupcake and you’re done!
Casey Irwin