So a couple of months ago, Bakerella, posted a recipe that I decided was a must try. I hadn't made it until this weekend, because I'm searching for new things for Sweet Treat Tuesday! I have also been addicted to microwave smores ever since I saw a commercial for them a few weeks back. We had a get together with some friends on Sunday, and I brought these cupcakes, and strawberry cupcakes with chocolate icing. This original recipe calls for a ganache chocolate icing. Since I was already making chocolate icing for the strawberry cupcakes, I just thinned out the other icing and used it for these, and it worked great. I also forgot to buy whipping cream when I was at the store! These were great warm, but just as good at room temperature. They were a hit at the party. Enjoy!
adapted from 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 cut in half, plus more for decorating
Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted
Ganache (or Chocolate Icing from this recipe)
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter
Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together.
Separate the mixture in half into two bowls. (I measured 1 1/2 cups out into a second bowl.)
Stir cocoa into one bowl and the graham cracker crumbs into the other.
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.
Now add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the graham cracker crumb flour mixture in the second bowl.
Next, prepare the graham cracker crumb topping. Mix the brown sugar and crumbs in a small bowl and pour in the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.
Bake cupcakes for about 15 minutes. These will puff up really big, and could possibly spill over the top. If you have an over sized muffin tin, these would be the cupcakes to use it for!
This recipe will make about 16 cupcakes.
Let cool and top with ganache or icing.
To make the ganache, heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Top each cupcake with half of a marshmallow and then drizzle the ganache or icing on top. I found that putting the marshmallow on top covered up the small hole that the melted marshmallow inside the cupcake left. I also thought it made it look so pretty!