They have a graham cracker crust, a layer of gooey chocolate, chocolate cake and then marshmallow icing.
They were really good....and messy. I stuck to the recipe exactly for the cupcakes but I did change the frosting.
Instead of making a marshmallow buttercream I just made homemade marshmallows and piped those on top of the cupcakes. I also felt like it needed a little dressing up so I added the piece of chocolate on the top.
They were a hit with the crowd. A couple of people thought the marshmallow on top should have been toasted to give it a really authentic s'more taste. I may try that next time. I can never pass up the opportunity to use my little creme brulee blow torch.
Yields 30 cupcakes
For the graham crust:
1/4 cup sugar
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
1/2 - 1 cup bittersweet chocolate chips
For the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease muffin cups or line with paper liners.
2. Combine 1/4 cup sugar,graham cracker crumbs and melted butter in a small bowl. Spoon 1 tablespoon of graham cracker mix into the bottom of each muffin cup. Press crumbs firmly, using the bottom of a small glass. Save the remaining mixture for topping. Top graham cracker mix with several bittersweet chocolate chips.
3. Bake graham mixture for about five minutes, or until the edges are golden brown. Remove from oven and set aside.
4. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl.
5. In a large bowl, combine eggs, milk, oil and vanilla. Stir until well blended.
6. Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Fill prepared muffin cups 3/4 full with batter (about 1/4 cup). Sprinkle batter with small amount of remaining graham cracker mixture.
7. Bake 22 to 25 minutes. Cool completely, then frost.
Marshmallow Buttercream Frosting
1 container (16 oz.) Marshmallow Fluff
3 sticks unsalted butter, softened and cut into 1-inch pieces
1 tsp. vanilla extract
1/2 cup confectioner's sugar, plus additional sugar, if necessary
1. Spoon the Marshmallow Fluff into a large bowl. Beat with an electric mixer on low.
2. Gradually add the butter pieces, beating well after each addition, until smooth.
3. Add the vanilla extract and the confectioner's sugar. Scrape the bowl well to incorporate. Add more confectioner's sugar, if necessary, to adjust the texture.