S'More Cupcakes

By marmar

Ingredients

• 2 cups graham cracker crumbs
• 2 tbsp. sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 cup cut-up milk chocolate candy bars (about 6 oz.)
• 6 marshmallows
• powdered sugar for dusting

Details

Servings 6
Cooking time 45mins

Preparation

Step 1

Position a rack in the middle of the oven. Preheat oven to 325 degrees. Line 6 extra-large muffin tin cups with large paper cupcake liners. Spray the inside of each liner with nonstick cooking spray.

In a medium bowl, stir the graham cracker crumbs and sugar together. Mix in the melted butter to evenly moisten the crumbs. Mix in the chopped chocolate.

Fill each paper liner with about 1/2 cup of the crumb mixture, to about 3/4" below the top of the liner. Press the mixture firmly into the paper liners, making a slight indentation in the center.

Bake for 10 minutes. Remove the pan from the oven and place a marshmallow in the center of each cupcake. Bake for about 10 minutes more, until the marshmallows soften and the tops turn light golden.

Cool the cupcakes for 20 minutes in the pan on a wire rack. Then, holding the edges of the paper liners, lift the cupcakes from the pan onto the wire rack to cool completely.

Remove the paper liners from the cooled cupcakes. Dust the tops lightly with powdered sugar and serve.

NOTE: The cupcakes can be covered and stored at room temperature for up to 3 days.

Makes 6 extra-large cupcakes.