S’mores Chocolate Cupcakes
I think one of my favorite summertime flavors is s’mores. There is something so comforting about melting marshmallows between chocolate and graham crackers.
Servings: 8 servings
Ingredients
- 1 3/4 c all-purpose flour
- 2 c sugar
- 3/4 c good unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 c buttermilk
- 1/2 c vegetable oil
- 2 extra-large eggs at room temperature
- 2 tsp. pure vanilla extract
- 1 c freshly brewed hot coffee I use decaf
- 1 c good quality chocolate preferably bittersweet and finely chopped
Graham Cracker Crust
- 1 1/2 c graham cracker crumbs about 20 crackers
- 1/3 c unsalted butter melted
- 24 regular sized marshmallows not mini
Instructions
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Fold in finely chopped chocolate.
- Prepare graham cracker crust. Add melted butter to graham crackers and combine until moistened. Spread about 1 tablespoon of crumbs into bottom of cupcake liner. Press down flat.
- Pour the batter (a heaping tablespoon) into the prepared cupcake pans and bake for 18-20 minutes at 350, until a cake tester comes out clean.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Marshmallows
- On a parchment lined cookie sheet, set out 6 marshmallows. (You will be working in batches of six) Place under broiler for about 1-2 minutes, or until marshmallow starts to turn brown and deflate. Remove from oven and (being careful not to touch pan!) slide a spatula under the marshmallow and set on cupcake.
- Press gently to flatten. (You can also just pick up slightly melted marshmallow from cookie sheet and transfer to cupcake.)
- Best served warm!