S’mores Please!
Wednesday, October 14th, 2009
Bonfires always mean one thing to me… S’mores. Yeah, spending quality time with great friends is nice and all… but we’re talking about s’mores here people. Chocolate, graham crackers and toasty marshmallows.
I’m not sure what I enjoy most, toasting the marshmallows (and almost burning them), squishing them between the chocolate and graham cracker or enjoying the ooey-gooey goodness of the whole experience.
Thing is, bonfires don’t work so well indoors. So this is the next best option – S’mores Cupcakes. Toasted marshmallow and a Hershey’s bar section sandwiched between two layers of a graham cracker cupcake.
To make S’mores Cupcakes you’ll need:
Graham Cracker Cupcakes (see recipe link below)
2 huge Hershey’s Milk Chocolate bars
16 oz bag of Marshmallows
The graham cracker cupcake recipe is really quite simple to make and the end result tastes so delicious. The recipe comes from Garrett at VanillaGarlic.
Instead of using cupcake liners, I buttered and lightly floured the cupcake pan to get nice even sides.
To assemble the s’mores, first slice the cupcake in half.
Wow, that was hard. Next….
Get your chocolate pieces ready to go by breaking the big Hershey’s Milk Chocolate bars in to 8, 2-piece sections per bar. For some reason, I didn’t look at the wrapper to see how many ounces these bars were, but I found them in the candy aisle at the grocery store. They are a lot bigger and thicker than the normal ones that are 1.55 oz. The king size bars are the same thickness as the ones I used, so if you can’t find the big bars, those should work. Also, the cupcake recipe makes 12-14 cupcakes, so you might have a few chocolate squares left over.
To toast the marshmallow, I tried two different ways. For the first try, I cut a few marshmallows in half horizontally and placed them cut side down on a sheet of parchment and set the oven to broil. They took literately seconds to brown on top. A few problems with this method; They browned on the top only and there wasn’t enough marshmallow-to-chocolate ratio on the cupcake. The second try I placed a whole marshmallow on its side. This worked much better as it browned more evenly. You could also use a kitchen torch if you have one. If you toast them in the oven on broil, please be extremely careful. It doesn’t take long (30 seconds, max) for them to go from slightly brown to “OMG! The oven is on fire!!”. Trust me on this one.
Place the chocolate squares on the bottom half of the cupcakes before toasting the marshmallows. That way, the marshmallows are still warm and slightly melt the top of the chocolate. Squish the top half of the cupcake down on the marshmallow just until it starts oozing past the edge of the chocolate square.
Voilà!
Here’s the link to the cupcake recipe in case you missed it: Graham Cracker Cupcakes
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