Friday, September 21, 2012

s'mores cupcake in a jar

s'mores cupcake in a jar

There are few things I love more than s'mores. It's easily my favorite food. (Sorry, Mexican food. I still love you a whole lot.) And it's not just s'mores that I love, but the countless hours spent around the campfire with some very cool people. Summers spent at campgrounds and weekly bonfires led me to develop a fond appreciation for the treat.

You can take practically anything, give it a s'more twist, and I'll love it. I've spent years trying to find another s'mores cappuccino like the one I found at a gas station during finals week once. S'mores candy bars? Yup, I loved those. S'mores ice cream? Of course. S'mores brownies? Heck yeah. Obsessed much? Perhaps.

It took me a while, but I finally tried s'mores cupcakes. Combining two loves, s'mores and cupcakes, seemed right. Just for fun, I decided to bake them in a jar. They are great for a picnic or gifting to a friend. You can certainly bake these cupcakes in a regular liner instead of a jar. If you go that route though, I would switch out the marshmallows & "frost" with marshmallow fluff.

S'mores Cupcakes in a Jar Recipe
Yields approximately 24 cupcakes

2 cups graham cracker crumbs
2 1/2 sticks butter, room temp
2 cups sugar
1/2 cup dutch processed cocoa powder
1/2 cup hot water
2 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp. salt
3 large eggs
1 1/2 tbsp vanilla
3/4 cup sour cream
miniature marshmallows

Preheat oven to 350 degrees F. Melt 4 tablespoons (half stick) of the butter and mix with the graham cracker crumbs and 1/3 cup of the sugar. Press a tablespoon of the mixture into the bottom of each jar (or cupcake liner). Place the jars on a pan with a raised edge to prevent them from sliding around. Set aside.

Mix the hot water with the cocoa in a small bowl until fully combined. in a separate bowl, mix the flour, baking soda, baking powder, and salt together. Set both bowls aside. 

In a large bowl, cream the butter and sugar together. Add the eggs in one at a time, mixing well after each egg. Stir in the vanilla. Slowly add the cocoa mixture and stir until fully combined. Alternate between adding in the flour mixture and the the sour cream, beginning and ending with the flour. 

Fill the rest of your jars (or liners) with the batter. Bake in the oven for 15-18 minutes or until a toothpick inserted into the cake comes out clean. Allow the cupcakes to cool.

Top them with the mini marshmallows and place under the broiler for approximately 30 seconds or until the marshmallows are toasty brown. Serve immediately.

Adapted from Annie's Eats.


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