S’mores Cupcakes

By RoketJSquerl

Ingredients

• Crust:
• 2 cups crushed graham, plus more for dusting
• 1/4 c white sugar
• 6 tablespoons melted butter
• Around 1/3-1/2 cup dark chocolate pieces
• Chocolate Cupcake
• Cupcakes:
• 1 3/4 cups all-purpose flour
• 1 1/2 cups white sugar
• 1/2 cup tightly packed brown sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup freshly brewed hot coffee, or 1 tablespoon instant coffee powder diluted in a cup of boiling water
• Marshmallow Cream Cheese Frosting:
• 1 package Regular Cream Cheese, Softened (8 Ounces)
• 1 jar Kraft Marshmallow Creme (7 Ounces)
• 1 teaspoon Vanilla Extract

Details

Servings 1
Adapted from talentadongchef.com

Preparation

Step 1

For the Crust:
Preheat the oven to 350 degreesF and line 3 oz muffin tins with paper liners.

In a medium bowl, mix crushed graham, sugar and melted butter until evenly blended. Set aside.

Scoop 1 tablespoon of the crushed graham mixture and tightly press into the bottom of the liners.

Top with a teaspoon or so of chocolate pieces just enough to cover the graham crust.

Bake for 5-7 minutes to melt the chocolate.
Remove from the oven and set aside to cool.
While waiting to cool, prepare the cupcake batter.

For the Cupcakes:

In a bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry and gently mix with a whisk.

Still gently mixing, add the coffee and stir just to combine, scraping the bottom of the bowl with a spatula. Pour around 1/4 cup of the batter into each of the prepared tins.

Sprinkle a teaspoon more of the crushed graham mixture of top of the cupcakes.

Bake for 20-22 minutes, until a cake tester comes out clean.
Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.

For the frosting:

In the bowl of an electric mixer, beat cream cheese, marshmallow creme and vanilla extract until well blended.

Assembly

Frost cupcakes with the marshmallow icing.
Using a small sifter, dust some crushed graham on top of the frosting. Top with graham and chocolate pieces. Serve