Honey Graham S’mores Cupcakes

Graham Crackers + Honey + Marshmallow + Chocolate = HEAVEN!!! That’s right, a little slice of heaven. Wait. This isn’t cake, you don’t get a slice. Ok, so….a little “cup” of heaven then?

S’mores have been a part of my life for my ENTIRE LIFE. Summers days at the little Delaware beach house my parents rented when I was a child always ended around a beach campfire. There were s’mores. Sleep away camp each year was another place to spend evenings gathered with friends, making memories around a campfire, and yes…there were s’mores! Even now as an adult, we stoke up the fire pit many a summer night. Nowadays I prefer the giant marshmallows. But indeed…there are s’mores.

Combine my love of this simple yet decadent summer treat and my love of cupcakes and you get this recipe!

This cupcake is not your average cupcake. It truly is something special that will instantly transport you back to those childhood campfires. That’s what it does for me anyway, and for others I’ve shared the recipe with. (Or at least that’s what they TELL me!) Hahaha.

I hope you enjoy it as much as I do! So, without further ado, I give you, Honey Graham S’mores Cupcakes Recipe.

Ingredients:

For the cupcakes
1/2 cup all-purpose flour
1 1/2 cups graham cracker crumbs (two sleeves of graham crackers pulverized in my ninja)
2 1/2 teaspoons baking powder
1/2 cup butter, softened
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

For the filling
2 cups mini marshmallows 1 tablespoon butter
1 teaspoon honey
1/2 cup graham crackers crumbs (also prepped in the ninja)

For the frosting:
1 stick butter softened
1/2 cup Herseys special dark chocolate powder
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk

Directions:

Preheat oven to 350*

Cake batter: In a bowl, beat the butter and eggs, add in the honey and vanilla, then beat in the milk. Combine all the dry ingredients well and then add into the liquid mixture a little at a time until well combined and smooth.
Fill your cupcake papers 3/4 full.
Bake for 18-20 minutes (till golden on top and toothpick comes out clean)
Allow to completely cool.
Pop out a circle from the center of each cupcake and set it aside. (I use a small spoon to do this)
Prepare filling.
I use the microwave for this step. In a glass bowl, melt your butter, add in the mini marshmallows while butter is still hot and stir stir stir! If the marshmallows don’t totally melt. Pop the bowl back into the microwave for 10 seconds then stir again. Do this until they are melted and no longer lumpy. Then stir in the honey and graham cracker crumbs. It will be like a sticky thick frosting consistency. Fill the cupcakes immediately, then place the set aside cake pieces back on.

Make the frosting. Pipe your frosting onto the cupcakes and place them in the fridge to chill. After chilled add the optional decorative elements.

Optional decorations:
More sprinkled graham cracker crumbs, graham cracker pieces and toasted marshmallows.
(I toasted my marshmallows in the broiler on a piece of parchment and then popped the parchment into the fridge so they re-harden).

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