S'mores Cupcakes

This week's recipe is dedicated to the most amazing group of girls I know, the Vanderbilt University Women's Cross Country team. The season began with a trip to Natchez Trace State Park where running, bonding, canoeing, and s'more-making abounded. Following three months of training, racing, and unprecedented success, the season will officially conclude with our annual team cupcake banquet. This week's recipe draws inspiration from the beginning (s'mores) and the end (cupcakes) of the season and the result is something in the middle, s'mores cupcakes. The ingredients needed for this recipe may be purchased in either Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, this fun take on the campfire classic will cost you $8.99 or $0.56 per cupcake. This does not include the cost of salt.

S'mores Cupcakes
Yield: 18 cupcakes
Total Cost: $8.99 (does not include cost of salt)

• cooking spray (optional)
• 13 1/2 graham cracker sheets (one sleeve, crushed, plus additional 4 1/2 sheets for garnish)
• 1/2 cup butter, room temperature
• 1 cup sugar
• 3 eggs, room temperature
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 18  HERSHEY'S KISSES Milk Chocolates
• 18 Jet-Puffed marshmallows
• 1 1/2 HERSHEY'S Milk Chocolate Bars

Preheat oven to 350 degrees and and spray muffin pan with cooking spray or line with baking cups. Crush a sleeve of graham crackers, either in the packaging or using a food processor, and set aside. 

In a large bowl, beat the butter for about 30 seconds or until well creamed. Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating about 30 seconds for each egg.

Sift together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Add about 1/4 of the flour mixture to the butter mixture, then add some of the milk. Repeat, alternating additions of dry and wet ingredients to the butter mixture, ending with the dry. Continue to mix until just combined. 

 

Fill prepared muffin cups two-thirds full. Unwrap chocolate pieces and press into the center of each cupcake until batter completely covers candy. Bake for 13 minutes. Remove cupcakes from the oven but leave the oven on.

Balance a marshmallow on top of each cupcake and carefully slide back into oven. Bake an additional 2-5 minutes or until a toothpick inserted comes out clean and the marshmallows are soft. Remove from oven. Flatten marshmallows by pressing down with the back of a clean spoon. Allow to cool completely.

Garnish by inserting a small square of HERSHEY'S bar and a small square of graham cracker at an angle into the top of the cupcake.



Reviews
"I am so satisfied right now."
"The best s'more I've ever had."
"Oh my God. Can I have s'more?"