Utah County Mom: S’mores cupcakes

I made s’mores cupcakes recently, and have been asked for the recipe so many times I thought I would post it here.  I’m not a huge cupcake fan, but I ate 

seven

of these!  They were super delicious and not even that hard.

1 box of chocolate cake mix.  (I used milk chocolate cake mix)

1 1/2 cups Graham Cracker crumbs

5 tablespoons butter, melted

Semi-sweet Chocolate Chip Morsels

1 jar marshmallow creme (7 oz)

1/2 cup butter, softened

2 cups powdered sugar

1 or 2 tsp milk

1.  Preheat oven to 350 degrees.  Line 24 muffin cups with paper liners.  In a bowl, combine graham cracker crumbs and butter (you can add 1/4 cup sugar to this if you want the crust a bit sweeter.  I only added the butter.)  Add approximately 1 tablespoon of crumbs to the bottom of each muffin cup.  Use a small circular object to press the crumbs evenly into the bottom of each liner (I used a baby bottle which was the perfect size.)  Bake for 5 minutes and remove from the oven.

2.  Add a few semi-sweet chocolate chip morsels on top of the crust in each cup.  Then add 3 mini marshmallows toward the center.

3.  Add the cake mixture evenly to the cups, filling each about 3/4 of the way full and bake according to package instructions until a toothpick inserted in the center comes out clean.  Cool for about 5 minutes in the pan and then cool completely on a wire rack.

4.  Remove lid and foil from jar of marshmallow creme.  Soften marshmallow creme for easy removal from jar, by placing in the microwave on high for 15-20 seconds.  In a large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended.  Beat in enough milk, 1/2 tsp at a time, to make desired consistency.  After cupcakes have cooled, pipe frosting on top.

5. You can ‘toast’ the marshmallow frosting with a kitchen torch or just top with a rectangle of Hershey’s chocolate.

I got my inspiration for these cupcakes off of a recipe I found at Three Pixie Lane, although I did modify the recipe slightly.

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