S'mores Cupcakes!

After trying a few recipes, I've come up with what I think is thee best s'mores cupcake I've ever had!  Jeff from Bomb the Music Industry! said it was the best thing he's ever tasted!   I say, try it & see for yourselves!!  I think they're a great way to have s'mores all year round!

Bonus cupcake topper instructions included!

This is what you'll need...

For the graham cracker crust:
- cupcake liners of your choosing
- 1-3/4 cups graham cracker crumbs (about 1-1/2 sleeves)
- 3/4 cup granulated sugar
- 1/2 cup semi-sweet mini chocolate chips
- 6 tbsp. unsalted butter, melted
-  mini marshmallows

For the cake batter:
- 1 box of Pillsbury Moist Deluxe French Vanilla cake mix, or another mix of your choice, plus ingredients listed on box
- 1 cup semi-sweet mini chocolate chips

For the toppings:
- remaining amount of semi-sweet mini chocolate chips from a 12-ounce bag
- mini marshmallows
- about 3 tsp. crushed graham crackers
- optional:  kitchen blow torch

For the cupcake toppers:
- sandwich toothpicks
- small images printed off the computer
- scissors
- glue stick

Crush graham crackers in a food processor, so that you end up with finely chopped crumbs.  In a small bowl, mix together the crushed graham crackers, granulated sugar, & mini chocolate chips.  Add the melted unsalted butter, and mix well.  The consistency should be thick enough to stick together.

With a tablespoon, scoop rounded spoonfuls into each of the cupcake liners.  Firmly press the graham cracker crust flat.

On top of the graham cracker crust, add 5 mini marshmallows.  You can add more if you'd like it to be extra gooey.  =)

I'll admit that I cheat on this step & use a box cake mix, but if you're feeling particularly domestic, I encourage you to use a favorite recipe from scratch.  I used Pillsbury Moist Supreme French Vanilla cake mix, because I like how moist it turns out, but any cake mix is sufficient.  You can also use another flavor, like chocolate, to suit your own tastes.

Follow the box recipe and add 1 cup of mini chocolate chips, mixing these in by hand.  Again, if you'd prefer more chocolate chips, go ahead & add 'em!!

Scoop into cupcake liners, leaving about a centimeter to the top of the liner.  Bake for approximately 18 minutes.  DO NOT OVERBAKE!! We have to stick them back in the oven in a later step, so you don't want them to dry out!

Melt the remainder of the mini chocolate chips in a double-boiler.  Once the chocolate is completely melted, scoop about a tablespoon on the still-hot cupcakes, being sure to spread it evenly over the top of the cupcake.  Again, feel free to add more chocolate if you are so inclined-- but I promise they're good as-is!  Don't take them out of the pan yet.

Working quickly, top each cupcake with roughly 25 mini marshmallows, being sure to smoosh them together, so they're not rolling off the top when you move them.  Stick the pan back into the still-hot oven for roughly 60 seconds, or until the marshmallows have glued themselves together.  Sprinkle with a pinch of the remaining crushed graham crackers.

Optional:  if you have a fancy kitchen blow torch & desire the 'authentic campfire burnt marshmallow look, CAREFULLY hold the flame a few inches above the tops of the cupcakes until the marshmallows are browned to perfection, being sure not to catch the marshmallows or cupcake liners on fire.  Don't add the crushed graham cracker garnish until after this step, or you'll get burnt graham cracker particles, which isn't as yummy.

This step is optional, but super cute & worth the little bit of craftiness!!  Print small pictures off the computer, or hand draw them, & carefully cut them out.  Using a glue stick, coat the back of the images & sandwich between a toothpick.  Voila!  A super cute, personalized cupcake topper that costs almost nothing!!

These adorable, tasty treats are perfect for fundraisers!  Who can resist a s'mores cupcake?!?

This last step is pretty obvious.. eat & enjoy!!!  You're gonna love 'em!!