Really Bakerella, could you get any more heavenly this this? S’mores Cupcakes… really?? Mmmmmmm. These cupcakes are just layered with ooey gooey, crunchy, marshmallowy, chocolately goodness!! Makes me want to run out and go camping and bring these little suckers with me just so I can have an excuse to eat a dozen of them!! Heaven! Below is a post from Bakerella.com that I couldn’t resist sharing with you! You can find this recipe, more pictures and all of her other great creations on Bakerella’s website. After you check out all of her other delicious goodness, follow her on Twitter!
Marshmallow stuffed graham cracker and chocolate cupcakes. Mmmmm. Mmmmm. Gooood.
First, I added a little graham cracker cupcake batter in the bottom of the baking cups. And then I topped it with a butter, graham cracker and brown sugar mixture. Ohhhh yeah.
Then I cut some marshmallows in half and placed them right on top of that.
Lastly cover the marshmallows and fill the baking cup about 3/4 full with the chocolate cupcake batter and more of the graham cracker crumb mixture.
When they bake, the marshmallow will mostly melt away into the cupcake, but a little will make it’s way to the surface and peek through the topping.
When you take them out of the oven, use a toothpick to separate any of the cake from the edge of the pan while they are still warm. They may stick a little from the marshmallows. But if you go ahead and do this carefully while they are still warm, then you can remove them without the cupcake tops tearing.
Then when you unwrap them, they will be perty! These looked too tempting right out of the oven so I may have had one or three while they were still warm. You could definitely stop here and serve them just like this.
But the chocolate lover in me, convinced me to make some ganache. It was a struggle, but the chocolate won as usual.
You can just use a spoon and pour it on randomly so you can still see some of the textured tops underneath. You can also dunk them for complete chocolate coverage.
But, I like the messy look on these. The non-precise, shove in your face look.
And I also like them with the extra marshmallow look.
Not as easy to stuff in my face this way, but I managed.
P.S. These are not gluten-free. But thank you so much everyone for all of the great gluten-free links and resources on the previous post. I do think I will give a go at a recipe sometime once I get my hands on the right ingredients.
I heard about these!! My sister-n-law makes them all the time!! Fabulous! ~Chris Ann
Oh my goodness. Pure and utter heaven. I need some NOW!
I have just died and gone to cupcake heaven
These cupcakes look amazing! Bakerella really is a genius! Everything she comes up with is sooo good!
Dripping with chocolaty goodness. Just like I like it!
OMG! Thank you for reposting. I LOVE anything s'mores.
Thanks ladies for your comments!! Bakerella is just a genius and I love sharing her creations!!!
Mmmm….I cannot wait to try these! Maybe I'll make them on Friday to enjoy over the weekend, err, Friday night.
Thanks for introducing me to Bakerella.
c2cmom I'm so glad you like Bakerella as much as I do!! She's got such a flair for great food!!
<3 Betsy
Mouthwatering bliss
EPIC FAILURE!! While they tasted delighful they were a huge mess.
The marshmellow caused the center to split open and the middle to be hallow. I’m wondering if my bottom batter was too thin and the top too thick???
That sounds like it might have been it.
So sorry!!!
Don’t be sorry they still tasted GREAT!!! And now that you have confirmed what my problem was I can make them again
I was wondering if you might be able to help recreate a recipe for JUST the graham cracker batter for 12 full cupcakes without the chocolate batter?
I’d suggest making a basic graham cracker crust for the bottom of each cupcake (crushed graham crackers, butter and sugar) and then added crushed graham crackers to the flour mixture of a basic vanilla cupcake. Add cinnamon to make them “cinnamon graham cracker cupcakes”. Top with a cinnamon buttercream and a cracker!