This post is a birthday party in disguise. Whose birthday, you might be wondering? I’ll give you a hint – it’s not actually a person….
Today just so happens to be the second anniversary of DB and Jelly!
My little blog baby is growing up! We’ve certainly come a long way from the very first post of June 2011, with those slightly blurry point and shoot pictures of some delicious (if not visually appetizing) Almond French Toast. In the two years since, however, I’ve been accepted to Foodgawker 7 times, started a Facebook page and received over 12,000 views.
This milestone is worthy of some celebration. As a fun spin on a summer treat, I whipped up a batch of s’mores cupcakes. With a moist chocolate cake on top of a yummy graham cracker crust and perfected by a few golden toasted marshmallows, it really doesn’t get better than this.
It’s the ultimate campfire cupcake.
Here’s to a great summer and many more years of DB and Jelly to come!
Makes 21 cupcakes
Cupcake recipe adapted from Cupcake Project
Graham Cracker crust from Cookies and Cups
For the graham cracker crust:
3 cups of crushed graham crackers
1/2 cup of sugar
10 tablespoons of butter, melted
Preheat the oven to 350 F. Line a cupcake tray with liners, or spray generously with cooking spray.
Combine the graham crackers, sugar, and butter. Drop tablespoon amounts of the mixture into each liner and press down to form a crust. Bake for 5 minutes; let cool. Meanwhile, start the cupcake batter.
For the cupcakes:
1/4 cup of unsalted butter, room temperature
1 cup of granulated sugar
2 ounces of semi-sweet chocolate chips, melted and cooled to room temperature
3 eggs, room temperature
1/2 cup and 1 tablespoon of canola or vegetable oil
2 teaspoons of vanilla extract
1/3 cup of lite sour cream
1 cup of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1/2 cup of cocoa powder
1/2 cup of room temperature water
Another 1/2 cup of semi sweet chocolate chips, melted
2 cups of mini marshmallows
In a medium sized mixing bowl, beat together the butter and sugar until fully combined. Stir in the melted chocolate once it reaches room temperature. Next, beat in the eggs one at a time. Add in the oil, vanilla, and sour cream until the mixture is just combined.
In a separate bowl, sift and whisk together the flour, salt, baking soda, and cocoa powder until evenly mixed. Add this dry ingredient mixture into the wet ingredients in three additions, stirring until fully combined after each round. Finally, stir in the water until just combined.
In the cupcake liners with the graham crackers, spoon in the cupcake batter until each tin is 2/3 of the way full. Bake for 15-18 minutes at 350 F, or until a toothpick inserted comes out clean. Let cool, at least slightly.
These cupcakes should be assembled just before serving. Begin by setting the oven to broil. Spread a spoonful of melted chocolate to the top of each cupcake, and use it to stick on several mini marshmallows. To be perfectly honest, don’t even leave the oven. It takes less than a minute for the marshmallows to toast, and less than 10 seconds to go from perfect to burnt-to-a-crisp. Once they’re done, enjoy!
Happy birthday(ish) to me 😉