I got the idea for this creation from a recipe on foodnetwork.com for S'more Brownies. The brownie recipe is beyond delicious, but for entertaining purposes, I needed to come up with a variation that could be made into individualized servings (easier to pass around and less fuss overall with serving the dessert). Cupcakes seemed like a natural fit. With a few modifications, I developed a recipe that was both easy and delicious. These cupcakes have been a hit with all of my dinner party guests and I hope you find the same enjoyment from this recipe as well!
For the Crust
- 1 Box Graham Cracker Crumbs
- 1 1/2 Sticks Salted Butter (Melted)
- 4 TBS Sugar
- 1/4 tsp Salt
- Preheat oven to 325 degrees fahrenheit and place oven racks on bottom third section of oven
- Combine Crumbs, Sugar and Salt in a bowl with a fork
- Once dry ingredients are combined, add melted butter and continue to combine until mixture resembles wet sand
- Use a cookie scoop (or similar to achieve uniformity) and add one scoop to each muffin cup that has been lined with a cupcake paper
- Press mixture down to create a packed crust (I like to use a 1/4 cup measuring cup with a flat bottom because it fits the space perfectly and I don't have to get my hands dirty)
- Bake in oven for about 20minutes
For the Cake
- Option A- From Scratch, I use Ina Garten's Recipe for Beatty's Chocolate Cake (Cake Recipe Only)
- Option B- Quick and Easy Box Mix. Just get a high quality chocolate cake mix and make the batter as instructed. When I use a boxed cake mix for this recipe, I like to use Duncan Hines Triple Chocolate Decadent Ingredient Rich Cake Mix.
- Make chocolate cake batter
- When crust is finished baking, remove from oven, move oven rack back to mid-level and increase baking temperature to 350 degrees fahrenheit
- Fill each graham cracker crust cupcake cup with batter and then bake in oven for approximately 21-25minutes. Test cakes with toothpick for doneness. When toothpick comes out clean the cakes are done. **Note- Start with less time and then add extra cooking minutes as needed. You can always bake for additional time but you can "unbake" something that has been over baked.
For the Marshmallow Frosting
- 7.5oz Jar of Marshmallow Creme (I like to use Fluff)
- 1 1/2 sticks of unsalted butter (Melted)
- 1lb Confectioners Sugar
- 1 1/2 tsps Vanilla Extract
- With a mixer (hand or stand) combine all ingredients until smooth (*Note-If frosting appears too thick add 1-2 tablespoon(s) of milk or water until consistency is smooth).
- Once cupcakes have cooled completely, frost somewhat generously
Garnishing your Cupcakes
- Stand Jet-Puffed Marshmallows on an aluminum foil lined cookie sheet, and place under broiler until tops are golden brown (**NOTE- Watch these marshmallows closely! It only takes about a minute or two for the tops to become golden brown, but they can burn in a matter of seconds if left unattended)
- Place a roasted marshmallow on top of each cupcake
- Sprinkle some of remaining graham cracker crumb mixture on top of each cupcake
Recipe Makes Approx. 18 Cupcakes