I found this recipe on the amazing Bakerella blog, which if you aren’t following yet you really should be because she does amazing things with food (cake pops, anyone?). I marked this recipe to-try the second I saw it and finally had reason to on a fun girls’ night sleepover recently. I was charged with bringing dessert (oh, darn!) and saw this as the perfect opportunity to make these amazing cupcakes. They are so good! And they truly taste exactly like that campfire treat. Yum! A bit time-consuming to make because there are a lot of stages, but definitely worth it. Just check out the beauty in the photos below and you’ll believe me.
Batter numero uno and yummy crumbly graham cracker topping. I had to wrest away a package of graham crackers from the hubs to use for this recipe. Normally, he hangs on to those for dear life. It’s a bit of an obsession. To the point that we have to buy them at Costco…regularly. I bet he loves that I’m sharing this, too. Sorry, hon! Anyway…back to the regular scheduled program….
Makes 24 cupcakes
Recipe courtesy Bakerella
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows, halved, plus more for decorating
Graham Cracker Crumb Topping:
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted
4 ounces semisweet chocolate
1/2 cup heavy cream
1/2 cup butter
Preheat oven to 350 degrees F. Line cupcake pans with paper liners.
Whisk flour, sugar, baking powder and baking soda in mixing bowl. Halve the mixture between two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the second. Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat, adding the same ingredients to the graham cracker mixture.
For the graham cracker topping, combine brown sugar, crumbs and melted butter in small bowl. Stir until combined.
Pour a little graham cracker batter into the bottom of each baking cup; sprinkle topping lightly on surface. Place half a marshmallow in the center of each cupcake and cover with chocolate cake batter until about 3/4 full. Sprinkle with more topping.
Bake 15 minutes. Place a cookie sheet underneath cupcake pans (otherwise your kitchen will really start to smell like s’mores — or, more precisely, burnt marshmallows — not that I know from experience or anything).
While cupcakes bake, prepare ganache. Heat butter and cream on stove over medium heat in a small saucepan. Just before it reaches boiling point, remove from heat. Pour over chocolate in a separate bowl. Stir until completely melted and smooth.
Pour over cupcakes and add a marshmallow to the top, if desired.