SUMMER S'MORE CUPCAKES
Makes 6 extra-large cupcakes
2 cups graham cracker crumbs
2 tablespoons granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
6 marshmallows
1 cup cut-up chocolate candy bars (about 6 ounces)
Powdered sugar for dusting
Line 6 extra-large muffin cups with large paper cupcake liners. Grease
inside of each liner.
In a medium bowl, stir graham cracker crumbs and granulated sugar together.
Mix in melted butter to evenly moisten crumbs. Mix in chopped chocolate.
Fill each paper liner with about 1/2 cup crumb mixture, to about 3/4 inch
below top of liner. Press mixture firmly into paper liners, making a slight
indentation in the center.
Bake on middle rack in a preheated 325-degree oven 10 minutes. Remove pan
from the oven and place a marshmallow in center of each cupcake. Bake about
10 minutes more, until marshmallows soften and tops turn light golden. Cool
cupcakes 20 minutes in pan on a wire rack. Then, holding edges of paper
liners, lift cupcakes from pan onto wire rack to cool completely.
Remove paper liners from cooled cupcakes. Dust tops lightly with powdered
sugar and serve.
Makes 6 extra-large cupcakes
2 cups graham cracker crumbs
2 tablespoons granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
6 marshmallows
1 cup cut-up chocolate candy bars (about 6 ounces)
Powdered sugar for dusting
Line 6 extra-large muffin cups with large paper cupcake liners. Grease
inside of each liner.
In a medium bowl, stir graham cracker crumbs and granulated sugar together.
Mix in melted butter to evenly moisten crumbs. Mix in chopped chocolate.
Fill each paper liner with about 1/2 cup crumb mixture, to about 3/4 inch
below top of liner. Press mixture firmly into paper liners, making a slight
indentation in the center.
Bake on middle rack in a preheated 325-degree oven 10 minutes. Remove pan
from the oven and place a marshmallow in center of each cupcake. Bake about
10 minutes more, until marshmallows soften and tops turn light golden. Cool
cupcakes 20 minutes in pan on a wire rack. Then, holding edges of paper
liners, lift cupcakes from pan onto wire rack to cool completely.
Remove paper liners from cooled cupcakes. Dust tops lightly with powdered
sugar and serve.
