So, last Saturday was National S'mores Day... but you probably already know that considering every food blogger on the face of the earth was announcing it on Facebook. I probably would have done the same if I wasn't out all day. But I was, and here I am now, posting a s'mores recipe four days after the holiday because I'm Arab and it's in my blood to be late at everything.
But honestly, is it ever too late or too early to celebrate s'mores? I mean, I made these s'mores cookies in December two years ago and I made these Nutella s'mores bars in April this year and I'm fairly certain nobody had anything against my timing. So, I think it's safe to say that you can celebrate s'mores all year round.
I know I've already got a s'mores cupcake recipe on here, but that one is a tad bit complicated for the average baker. So, I decided to post a simple one that you guys could whip up super quickly for yourself, or guests....mostly yourself though since I'm positive you won't want to share these with anyone.
You'll start off with the essential graham cracker crust that is pretty much impossible to make simpler than it already is. All it is is just crushing up graham crackers and mixing in some sugar and melted butter. Pressing the crust into the invidual cupcake tins is a bit time consuming, but it's all for a greater cause right? :)
After that you'll move on to the second layer, the chocolate cupcake, which I am hereby declaring the best chocolate cupcake ever. EVERRRRR. It's so amazing guys, you don't understand. It's funny because I was literally just throwing things together not intending to create such a perfect cupcake, but I did, and I know you guys will agree that it is the best doctored up chocolate cake mix recipe out there.
The third and final layer is the marshmallow fluff topping. You won't be so much making this layer, rather buying it from the store. Like I said, we're keeping things simple here. Just plop some of the store-bought fluff (easier said than done since it's super sticky) on to your cooled cupcakes, sprinkle on some additional graham cracker crumbs, and you've got yourself five-star s'mores cupcakes.
Just make sure you don't plop your fluff on too early before serving these because the fluff will slowly but surely drip down and make one big mess. Then again, messes are always delicious, so...I guess there's no loss here!
S'mores CupcakesYield: 24 cupcakes
Ingredients:For the graham cracker crust
1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
5 tablespoons + 1 teaspoon butter, melted
For the chocolate cupcake
1 box Duncan Hines Dark Chocolate Fudge cake mix
One 3.5 ounce instant chocolate pudding mix
1/2 cup sour cream
1 cup oil
4 eggs, beaten
1/2 cup milk
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1 cup mini semi-sweet chocolate chips
One 7 oz. jar marshmallow creme (or fluff)
Directions:Preheat oven to 350 degrees F. Line two muffin tins with baking cups and set aside.
In a large mixing bowl, whisk together graham cracker crumbs and sugar. Add melted butter and mix together with a fork until butter is well-incorporated. Set aside.
In another bowl, whisk together cake mix and pudding mix. Add sour cream, oil, eggs, milk, and vanilla and using an electric hand mixer, beat on medium speed until everything is well-combined. Stir in chocolate chips.
Place a heaping tablespoon of graham cracker crumb mixture into each baking cup. Use the bottom of a shot glass or any flat bottomed object to press the crumbs into an even layer on the bottom of the baking cup. Bake for 5 minutes in preheated oven.
Remove from the oven and fill each cup 2/3 of the way full with cupcake batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in tins for 5 minutes, then transfer to a wire rack to cool completely. When cupcakes are completely cooled, spoon about a tablespoon of marshmallow fluff onto each cupcake. Sprinkle with additional graham cracker crumbs, if desired. Serve immediately.