I was eating a cupcake this weekend, bit into the graham cracker crust on the bottom and had an epiphany.
People gotta add more graham cracker crusts to cupcakes….Hey, I’m a people! I can do that.
I went forth into the world, with conviction upon me like a stone recipe tablet had just been handed down to me from a mountain top: I must bring forth more graham cracker cupcakes into this world. So I immediately thought of my favorite application of the mighty graham cracker–S’mores.
It’s pretty well known I love s’mores. At my first full-time office job, after only being at my job for about a month I managed to talk a handful of co-workers into making s’mores with me in a tiny kitchenette toaster oven. It was an awesome idea, and I think after everyone had recovered from their afternoon sugar comas, they were pretty stoked about it too.
Which is why it is my privilege, nay, my civic duty, to share with you:
Basically, these can be made in 3 easy parts.
Graham Cracker Crust
You will need:
- About 8 broken up graham crackers
- 6 Tbsp butter (melted)
- 1/3 cup sugar (if you have brown sugar, go for it!)
- Cupcake tins
- Foil baking cups
Combine ingredients in a food processor until well ground and crumbly. You don’t want to be able to see any large chunks of graham cracker, and you want the overall consistency to be like wet sand.
Set up your foil baking cups in the cupcake tin, and then drop about 2 Tablespoons of the graham cracker mixture into each cup. Firmly pack down each cup with your hands, making sure the bottom is entirely covered.
Next, make your chocolate cupcakes. I don’t have an official recommendation on a recipe yet, but I like a nice dark chocolate. Try this recipe, it rules.
Make your cupcakes and then pour the batter evenly into the prepared graham cracker crusts. Bake and allow to cool completely.
Toasted Marshmallow Top
This really isn’t that much of a mystery, but I’ve got some tips to share on the subject. Obviously, Fire + Marshmallow = The most insane thing ever/reason marshmallows exist, but getting them to stay put is a little tricky. I cut the marshmallow in half using kitchen scissors, and it worked beautifully to create a flat shape to sit on top of your cupcake. Also, the ole husband had the idea to use a rolling pin to try to flatten out the marshmallows. They retain their shape a little bit, but it definitely helps make them more manageable and cover more of the cupcake.
Then, you can put your marshmallows on top of your ready to go cupcakes and put them under a broiler for about a minute (maybe less, depending on how fast your broiler is), be sure to watch them so they don’t burn too much.
And that’s it! Perfect for a backyard BBQ or an evening at home watching Snick. (Is Snick still on? Was I the only one that ate s’mores and watched Are You Afraid of the Dark? because I liked to pretend I was around a campfire?)