Serena Thompson of “The Farm Chicks” shows us how to whip up a delicious and clever twist on the classic S’more!
1/2 cup butter
1 cup milk
2 cups graham cracker crumbs
1/2 cup flour
2 teaspoons baking powder
pinch of salt
Preheat oven to 375 degrees. Line two cupcake pans with 18 cupcake liners. (18 total liners).
Beat butter and sugar together until light and fluffy. Beat in eggs until really well combined and fluffy. Stir in milk until combined. Add in graham cracker crumbs, flour, baking powder and salt and beat until just combined. Divide batter evenly among the 18 liners and bake until cakes are set and firm to touch in the center (approximately 11-13 minutes). Cool cakes.
1 jar marshmallow fluff
2 cups chocolate chips
3 tablespoons vegetable oil
18 graham cracker halves
Top cupcakes with marshmallow fluff.
Add marshmallows to the tops of the fluff-covered cakes.
*Add chocolate chips and vegetable oil to a deep dish (I like to use a measuring cup) and cook at 30 second intervals (stirring after each interval) until chocolate is melted. Stir until completed combined. *This chocolate cupcake topping recipe and dipping technique is from Bakerella. (Bakerella.com)
Dip cakes into the chocolate to completely cover the marshmallow and fluff.
Top with graham crackers.
Set all chocolate covered cakes onto a platter and refrigerate until set.
(Make sure you enter this week’s “Blue Plate Special” giveaway: $500 Le Creuset 6.5-quart French Oven and original canvas by Leigh Standley! You have until Friday, December 17th to enter!)