I made these cupcakes in a kitchen that was roughly 97°F  –  before I turned the oven on. Perhaps the heat caused my brain to swell and I decided it would be a good idea to bake. Were they worth the sweat? Yes. Were they everything I dreamed of and more? Also yes.

The graham cracker cupcake is filled with a blob of delicious, rich chocolate and the whole thing is topped with marshmallow fluff which gets toasted under the broiler. These cupcakes deliver on that s’more flavor we all know and love. Plus, the presentation is A+. Happy sweaty summer!

S’more Cupcakes

Adapted from Smitten Kitchen

Cupcakes:

• 1 cup all-purpose flour
• 7 graham crackers (rectangles)
• 1/4 plus 1/8 teaspoon baking powder
• 1/4 plus 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup unsalted butter or margarine, softened
• 1/3 cup sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 cup almond milk

Filling:

• 4 ounces semi-sweet chocolate
• 1/3 cup almond milk
• Pinch of salt

Frosting:

• Marshmallow fluff in a jar

Heat oven to 350 degrees F. Line a muffin tin with cupcake liners.

In a medium bowl, combine the flour, graham crumbs, baking powder, baking soda, salt and cinnamon. In the bowl of an electric mixer, cream the butter and sugars together until light and fluffy. Add eggs, one at a time, scraping down the bowl between each addition. Add 1/2 of the dry ingredients and mix until combined, followed by 1/2 of almond milk, mixing again. Repeat until everything is combined.

Fill the lined  muffin tin 3/4 full with batter. Bake for 20 minutes. Let cool completely on wire rack.

Use a small knife to remove a small amount of cake from the cupcake center.

Place the chocolate and salt in a small saucepan over low heat. Add the almond milk and stir until everything is melted and combined.  Cool the chocolate mixture in the freezer for 10 minutes – stirring every couple of minutes.

Transfer chocolate into a plastic bag and snip off the corner.  Squeeze a small amount of chocolate into each cupcake.

Frost the cupcakes generously with the marshmallow fluff. Toast under broiler for about 2-3 minutes – monitoring closely so they don’t burn!