S'more cupcakes

makes 24 cupcakes

graham cracker crust recipe adapted from Martha Stewart

cupcake recipe adapted from Hershey's Kitchens

prep time: 30 min / cook time: 23-25 min

CRUST INGREDIENTS

1 1/2 c graham crackers (1 sleeve), crushed

1/4 c sugar

1/3 c unsalted butter, melted

9 oz. bittersweet chocolate, finely chopped

* I used Guittard Bittersweet Chocolate Wafters . . . it was what I had on hand

CHOCOLATE CUPCAKE INGREDIENTS

 6 tbsp cocoa powder

* I used Pernigotti Unsweetened Cocoa Powder

3/4 c sugar

3/4 c + 2 tbsp all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

4 tbsp butter (1/2 stick), melted and cooled

1/2 c milk, room temperature

1 large egg, room temperature and lightly beaten

1 1/2 tsp vanilla extract

1/2 c boiling water

FROSTING INGREDIENT

1 small jar Marshmallow Fluff

CRUST INSTRUCTIONS

• Adjust oven rack to middle position and preheat to 350˚ F.

• Crush graham crackers in a food processor or place in a heavy ziplock bag and crush with a rolling pin.

• Place graham cracker crumbs, sugar and melted butter in a large bowl; stir until well combined.

• Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.
• Place 2 teaspoons chocolate in each liner.

CHOCOLATE CUPCAKE INSTRUCTIONS

• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.

• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.

• Add boiling water and beat to combine.

* Batter will be thin.

• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.

• Cool completely before frosting.

FROSTING INSTRUCTIONS

• Transfer marshmallow fluff to a pastry bag fitted with your favorite pastry tip.

• Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.

* Optional: decorate with graham cracker and chocolate.

Serve immediately or store in an airtight container, up to 2 days.

** ADDIECAKES' NOTES **

• The crust was a bit sweet for me, so I would use 1/8 c of sugar.

• I noticed the cupcake didn't rise much, I'm guessing due to the crust filling the entire bottom of the cupcake, so fill with batter almost to the top