S'MORES CUPS WITH GRAHAM CRACKER CRUST RECIPES

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S'MORES AT HOME RECIPE | ALLRECIPES



S'mores at Home Recipe | Allrecipes image

Quick, easy, and delicious indoor S'mores. They're messy but tasty.

Provided by STAR512

Categories     Desserts    Candy Recipes    Chocolate Candy Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 - 9x13 inch dish

Number Of Ingredients 5

1 cup butter, melted
? cup white sugar
3 cups graham cracker crumbs
2 cups semisweet chocolate chips
3 cups miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  • In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.
  • Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.

Nutrition Facts : Calories 212.4 calories, CarbohydrateContent 24.8 g, CholesterolContent 20.3 mg, FatContent 12.9 g, FiberContent 1.1 g, ProteinContent 1.4 g, SaturatedFatContent 7.5 g, SodiumContent 127.4 mg, SugarContent 17.2 g

S'MORES CUPCAKES RECIPE - FOOD.COM



S'mores Cupcakes Recipe - Food.com image

I found this at Annie's Eats (http://annies-eats.net), adapted from Lovin’ From the Oven (www.lovintheoven.com) , originally attributed to Trophy Cupcakes (www.trophycupcakes.com), cake clearly from Hershey’s

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 24 Cupcakes, 24 serving(s)

Number Of Ingredients 21

1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 1/3 tablespoons unsalted butter, melted
8 ounces bittersweet chocolate, finely chopped
2 cups sugar
2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder, plus
1 tablespoon cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
8 large egg whites, at room temperature
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350°F Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
  • To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
  • Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
  • To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).

Nutrition Facts : Calories 286.1, FatContent 8.9, SaturatedFatContent 2.9, CholesterolContent 23.3, SodiumContent 253.7, CarbohydrateContent 49.9, FiberContent 1.4, SugarContent 38.8, ProteinContent 3.9

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