2 cups water
1 3/4 cups granulated sugar
5 oz. bittersweet chocolate, chopped
1/2 cup unsalted butter
2 cups plus 2 T all purpose flour
2 t baking powder
1 t baking soda
1/4 t table salt
2 large eggs, lightly beaten
1 t pure vanilla extract
1/4 cup fine graham cracker crumbs (about 3 sheets)
4 graham cracker sheets, roughly crumbled into large chunks
1/4 cup packed light brown sugar
3 T unsalted butter, melted
3/4 cup miniature marshmallows
2 x 1.55 oz. milk chocolate bars, each broken into 12 pieces
[how to make]
*Preheat the oven to 350 degrees.
*Line 2 x 12-cup standard sized muffin pans with paper baking cups.
*Combine the water and granulated sugar in a medium saucepan.
*Cook over medium high, stirring occasionally, until the sugar dissolves completely, about 3 minutes.
*Remove from the heat, and stir in the bittersweet chocolate and 1/2 cup unsalted butter.
*Let stand for 10 minutes, then whisk until smooth.
*Place 2 cups of the flour in a large bowl.
*Stir in the baking powder, baking soda, and salt.
*Stir the eggs and vanilla into the chocolate mixture.
*Add the chocolate mixture to the flour mixture, and whisk until smooth.
*Spoon the batter into the prepared pans, filling them two-thirds full.
*Bake until the tops are set, about 10 minutes.
*Meanwhile, combine the fine graham cracker crumbs, large graham cracker chunks, light brown sugar, melted butter, and remaining 2 T flour in a medium bowl.
*Sprinkle evenly over the cupcakes, and bake for 7 more minutes.
*Distribute the marshmallows evenly over the tops of the cupcakes, and bake until the marshmallows are lightly golden, about 5 minutes.
*Remove from the oven, and cool the pans on wire racks for 5 minutes.
*Remove the cupcakes from the pans to wire racks, and top each with a milk chocolate bar peice.
*Cool completely, about 30 minutes.
-makes 24-
Note: I found this recipe in "Seriously Delicious" by Siri Daly.
Labels: cupcake recipes, s'more cupcakes recipe
Subscribe to
Posts [Atom]