Thursday, May 8, 2014

S'more Cupcakes

These cupcakes are a real treat. Don't let the length of the recipe be intimidating, the end result is worth every bit of work and when taken step-by-step the assembly isn't too difficult. I was pleasantly surprised at how well the whole thing turned out, and on my first try too!
If you are wondering how to go about eating these, ie., with a fork and knife, face-first, one-bite-wonder (not possible), ...roasted over a fire and on a stick... I say to opt for the face-first variation. 
Just like a kid at a hesitation. 

To make the Marshmallow-Stuffed Graham Cracker Cupcake:
1 1/2 cups of gluten free graham crackers, ground to a fine flour using a food processor
1/2 cup gluten free flour blend (I used a mixture with ground oatmeal!)
1 1/2 t baking powder
1/2 cup butter
1/2 cup sugar
2 eggs
1 t vanilla extract
3/4 cup milk
Marshmallows, the kind used for s'mores
Chocolate Frosting
Chocolate Squares
Extra GF graham cracker crumbs

To Make the Cake:
1.  Preheat oven to 350 degrees F and line a muffin tin with paper liners.
2. Combine the graham cracker flour, Gluten Free flour blend, baking powder, and salt.
3. Separately, cream the butter and sugar together until lighter in color and fluffy. Add one egg at a time, thoroughly combining before adding the second. Stir in the vanilla.
4. Slowly mix the flour mixture to the butter mixture, along with the milk until no lumps remain and all ingredients are combined.
5. Pour the batter into the lined muffin tins, about 1/2 full.
6. Place one marshmallow in the center of each muffin tin and gently push into the batter.
7. Bake for 20 minutes in the pre-heated oven, but please check your cupcakes and adjust time accordingly, they should be golden brown and the marshmallow should appear as though it has been roasted, and are a bit sunken within the cupcake.
8. Once you have removed the cupcakes from the oven, place ANOTHER marshmallow right in the crater that the first marshmallow created. Yup, you read that right. A whole second marshmallow stuffed right there in the middle of each cupcake. This one will get all warm and gooey, making for a welcomed surprise when you take that first bite!...and second, and third... 
9. You can frost the cupcakes that are brimming with marshmallows, once they are cooled. I used a large plastic baggie that was sealed and had the corner cut off, but feel free to apply the frosting however you like, as long as you pile it high!!

I used extra GF graham cracker crumbs and a chocolate square to garnish the already-over-the-top decadent cupcakes.

Please enjoy these cupcakes. They are by no means health food...but are completely delicious and worth sharing for special occasions.

Cheers,      Suzy

This recipe was constructed from a mish-mash of these adapted recipes:

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