I made these for a Labor Day BBQ a few years ago, and they were a HUGE hit! I re-adapted them to make a white chocolate version too!
Recipe adapted from Homemade by Holmans, who adapted it from Annie’s Eats
4-5 cups graham crackers (approx. 3 pkg out of the Honeymaid box)
3/4 cup sugar
15T (just shy of a cup) unsalted butter, melted
6 oz chocolate chips
125 or so mini marshmallows
Heat the oven to 350 degrees. Line 30 muffin cups with paper liners.
Crush graham crackers until they are fine crumbs. I just put them in a big Zip-loc bag and went at them with a rolling pin. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven.Divide the chopped chocolate evenly among the cupcakes. Add approximately 4 marshmallows to each tin.
2 cups plus 2 T sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water
Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined. Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top. Bake approximately 18 – 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.
1 c mini marshmallows
1/4 whole milk
1 c whipped cream
2 tsp vanilla extract
In a clean stainless steel mixing bowl or double boiler, melt marshmallows and milk togeer until smooth. Cool 30 minutes. Stir in whipped cream and vanilla.
8 Honey graham crackers
30 mini marshmallows
1-2 Chocolate candy bars (I used the big ones you can find in the candy aisle)
Break the graham crackers into quarters and then cut the quarters in half. I used a knife to keep them roughly the same size, but you could just break them. Break the chocolate bar into rectangles, and cut the rectangles in half. Use a lighter or a kitchen torch to warm the bottom of a chocolate piece just until it’s glossy. Put a graham cracker on it and set it on a plate, graham cracker down. Warm the top of the chocolate and put a mini marshmallow (or two) on the chocolate, then toast the marshmallows. Put the other graham cracker piece on top. Place one mini s’more on each cupcake.