S’more “Cupcakes”

Last Week my grade was hosting a bakesale, and we were all asked to bring in either cupcakes, or cookies. The one problem I always face with bakesales, is having time to actually bake something. These “cupcakes” are the perfect recipe if you have limited time. The reason I put these cupcakes in quotation marks is because, really they aren’t cupcakes. They are actually more smore’s in cupcake from, than actual minture s’more cakes. Nonetheless they are delicious! Perfect for bakesales, because who dosen’t love s’mores?

Also really these cupcakes are extremely easy, they take no time, and are extremely rewarding. I have to say my one problem is they are extremely buttery! Though that isn’t that bad, and they really only seem very buttery when they are first out of the oven, only becasue the butter is all melty. Though if you are not a in the mood that much butter, I would suggest taking out some. Also the original recipe makes 6 extra large cupcakes, but for the bake sale I needed to have 12 cupcakes so I just used 12 spot muffin pan, and I knew we would want extra to eat, so I doubled the recipe.

Ingredients:

4 cups of graham cracker crums (buy at least one box of graham crackers)

4 tablespoons of sugar

3 Sticks of butter, unsalted, melted

2 Cups of cut up milk chocolate bars, hershey’s works well, cut the chocolate bar into bit sized pieces. (about 12 ounces of chocolate, about 3 bars)

24 marshmallows

Recipe:

Preheat oven t0 325 degrees farenheit

Line 2 muffin tins (with twelve each) I would suggest using paper cups or silicone ones, greasing won’t do very good because these cupcakes can be very messy.

Mix together the graham cracker crumbs and sugar in a medium bowl. Stir in the melted butter, make sure the graham cracker sugar mixture is evenly moistened. Stir in the chopped chocolate.

Next Fill the cups. Each cup should be filled about 3/4 full. Press the mixture and make a small indentation in the middle. Then bake for 10 minutes, then take out the pan, and place one marshmallow on each cupcake. Bake for another 10 minutues, the cupcakes should be golden. Then cool on a wire rack (its ok if you dig in early)

Can be stored in a covered container for 3 days.

Recipe from Cupcakes! Cookbook by Elinor Klivans

Photos copyright of Sisters of Audrey

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