So, for the first Wake Forest University School of Divinity coffee hour of my final semester, I decided I wanted to do something different. I didn’t know what, so I started thinking about the many different things I ate over Christmas Break. I was almost back to the beginning of break when I remembered that I had s’mores at my home church’s Christmas bonfire in Phoenix.
Well, I thought, “S’mores Cupcakes would be fun!” I started looking around on the Internet for a good recipe, but there were none that really yelled “S’MORES!” at me. Thus, I decided to come up with my own.
This recipe utilizes the graham cracker crust from my Magic Seven-Layer Bars recipe, boxed brownie mix, and large marshmallows – like those you might toast over a campfire. As I described the process by which I came up with the recipe to my roommate’s girlfriend, she said, “So basically, you had a vision.”
“Just like an Old Testament prophet,” I replied.
Later, she had one of the cupcakes. Her reaction, and I quote: “I’m pretty sure I just had an orgasm in my mouth.”
Can’t make this stuff up, ladies and gentlemen.
Graham Cracker Crust
1 1/2 cups graham cracker crumbs (approx. 10 full crackers)
1/2 cup butter
1/4 cup sugar
1 box Duncan Hines milk chocolate brownie mix
1/2 cup vegetable oil
1/4 cup water
24 large marshmallows
Prepare two 12-count (or four 6-count) muffin tins with paper muffin cups. Preheat oven to 350 degrees.
Graham Cracker Crust
1) In a small bowl, stir together graham cracker crumbs and sugar with a fork.
2) Melt butter.
3) Pour melted butter into crumbs. Stir until all crumbs are moistened.
4) Place one tablespoon of crumb mixture into the bottom of each muffin cup. Press flat with the bottom of a shot glass (or your fingers, so long as your hands are clean).
1) In a medium bowl, mix together brownie mix, eggs, oil, and water according to directions on box.
2) Divide into muffin cups.
3) Bake for 25 minutes.
4) Remove from oven. Push one large marshmallow into the center-top of each brownie cupcake.
5) Return to oven for an additional 5 minutes.
6) After 3 1/2 minutes, turn on oven’s broiler for remaining 1 1/2 minutes, or until tops of marshmallows are golden brown. DON’T LEAVE THEM IN FOR TOO LONG – you will burn the marshmallows!
7) Remove tins from oven and place on wire racks. Cool for fifteen minutes, and then remove cupcakes from tins. Serve immediately (with a glass of milk) or store in covered container.