Maggie Monday: Simple S’More Cupcakes

I love s’mores and so glad they’ve broken out from just a campfire dessert to one that we can have all the time. I have to make Maggie’s s’more dessert. Check it out…

Picky Pants has a riding coach who loves her some S’Mores. I like to keep her happy, so everyone once in awhile make a S’More-oriented dessert. These cupcakes were pretty simple, and tasty!

If you wanted to make them even easier, you COULD use a boxed chocolate cake mix, (blasphemy!) or any chocolate cake batter of your choice. I am always surprised by how easy it is to place filling in cupcakes. Hmmm…. These would be GREAT with Nutella filling…. Or Speculous…OK, that will be another post!

However, my favorite part of these was the graham cracker crust. It was simply yummy. I am now tempted to make a graham cracker crust for all cupcakes I make. Not a bad idea! Hope you like these!

Simple S’More Cupcakes

Crumb Crust

• 1 cup graham cracker crumbs
• 2 Tbs sugar
• 2 Tbs melted butter

Cupcakes

• 2 1/4 cup(s) all-purpose flour
• 1 1/2 cup(s) sugar
• 3/4 cup(s) unsweetened cocoa powder
• 3/4 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 1 1/4 cup(s) buttermilk
• 2 large eggs
• 1/2 cup(s) each canola oil and water
• 1 tablespoon(s) Tbsp vanilla extract
• Jar of Marshmallow crème for filling

Marshmallow Topping (Optional)

• 6 large egg whites
• 1 1/2 cup(s) sugar
• 1/2 teaspoon(s) cream of tartar
• 1 teaspoon(s) vanilla extract
• Small handheld butane torch

What you do:

1. Heat oven to 350ºF. Generously grease muffin tins (24 ish).
2. Blend graham cracker crumbs, sugar and butter until well mixed. Spoon about 2 tsp into each muffin cup and firmly press into bottom to form a crust.
3. In large bowl, whisk flour, sugar, cocoa, baking soda and salt until blended. In medium bowl, whisk buttermilk, eggs, oil, water and vanilla until blended; whisk into flour mixture until smooth.
4. Spoon about 2       Tbs cup batter into each muffin cup.
5. Place a rounded teaspoon of Marshmallow crème on top of batter in each cup
6. Place about 2 more Tablespoons of cake batter on top of Marshmallow crème
7. Bake 20 to 25 minutes until wooden pick inserted in center comes out clean. Let cool completely.

Frost with your favorite icing, or make the homemade marshmallow topping below. I went with chocolate!

Optional Marshmallow Topping:

Put egg whites, sugar and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 to 4 minutes. Pipe topping onto each cupcake. Using handheld torch, lightly brown the topping