Yes, each individual cupcake has a graham cracker crust, but I promise it is entirely worth the effort!
20 graham cracker squares, crumbled
5 Tbsp melted butter
1/4 cup sugar
9 oz chocolate
Mix together crumbs and sugar. Add butter, and mix well. Try not to eat too much – it will give you a stomachache pretty quickly.
Place 1 Tbsp of graham cracker crust in each cupcake liner (you’ll need 24!). Press flat. I used a measuring cup for this job. Sprinkle 2 tsp of chocolate over each crust.
Bake crusts for 8 minutes at 325. Let cool for at least 5 minutes before adding cupcake batter.
2 cups all-purpose flour
3/4 cups (use generous portions here) cocoa powder
1 1/2 tsp baking powder
1 tsp salt
1 cup milk
1/2 cup canola or vegetable oil
2 (ish) cups sugar (use slightly less generous portions here. Or not! Up to you)
2/3 cup boiling water
Sift together the flour, cocoa powder, baking powder and salt.
Combine the eggs, milk, oil, and sugar. Mix until well blended. Add in the dry ingredients, beat for 2 minutes until blended and smooth. Start at a low speed and gradually increase to medium speed over the 2 minutes. Add boiling water, stir gently with a spoon until smooth.
Let the batter sit for 15 minutes. Stir gently before using.
Fill cupcake liners 3/4 full with batter. The batter doesn’t rise very much, so you will have short and squat cupcakes if you underfill the liners.
Bake at 350 for 16-18 minutes.
Yield: 24 cupcakes
You have a couple options here. The original recipe calls for a marshmallow meringue frosting. It’s labor intensive, but looks rather aesthetically pleasing. Or you can top them off with marshmallows. Simple, delicious, but not much you can do to make them pretty.
Marshmallow meringue frosting
3 egg whites
3/4 cup sugar
1/4 tsp cream of tartar
3/4 tsp vanilla
Combine egg whites, cream of tartar, and sugar in a pan or metal bowl. Hold pan (or bowl) over a pan of simmering water. Whisk for 3-4 minutes until sugar is dissolved and egg whites are hot. Transfer mixture to a bowl, beat until stiff peaks form. Start at low speed, gradually increase to high speed. Mix time depends on the quality of your mixer. The recipe calls for 5-8 minutes of mixing in a stand mixer, but my generations old hand mixer took 15-18 minutes. Great arm workout! Once peaks form, add vanilla and beat until just combined.
This method is much simpler. With five minutes left on the baking time, pull out your cupcakes and pop a marshmallow on top of each one. Be gentle, pushing too hard will make the soft batter cave in and you’ll end up with craters in your cupcakes. Put them back in the oven, bake until finished. The marshmallows will puff up and start to brown. When you pull them out, squish the marshmallows flat. I used the back of a spoon (the golden edges prevented the spoon from sticking to the marshmallows). Not much you can do to pretty them up, but since when are s’mores about presentation?
Best eaten under a starry sky next to a campfire (or whenever you fee like having a s’more!)