Here's a fun take on a summer classic!
- brownie mix
- large marshmallows
- vegetable oil
- cupcake liners (optional, I hate cleaning out a muffin tin though!)
- marshmallow cream
- graham crackers
- 1 large Hershey bar (optional, I used it for a garnish)
Crush up your graham crackers. I double bagged mine in Ziplocks, and just crushed them with my hands. It didn't take long, but a meat tenderizer would work well, too! I used one whole sleeve of crackers.
Put them in a bowl and add butter. I just eye balled this one - you'll know when it's enough. Microwave and add until all of the graham cracker crumbs are evenly coated.
Sprinkle sugar into graham mix.
Mix brownie mix as directed on the box.
Line your muffin tin with cupcake liners. Put about a tablespoon of graham crumb mix in each liner.
Real bakers probably use a shot glass to smoosh it down in there. I improvised and used the lid to one of Reece's bottle!
Add one large marshmallow to each cupcake liner.
Pour brownie mix over the top.
Bake for 15-16 minutes at 350.
Let cupcakes cool before frosting. I put my marshmallow cream in a Ziplock and cut off the tip to frost. It actually didn't end up mattering and looking pretty because my house was too warm and the pretty swirl just melted into a blob.
Sprinkle graham crumb mix on top.
Garnish with one piece of Hershey bar.
Eat and enjoy!
I also saw online one recipe where, after frosting with the marshmallow cream, the cupcakes were put in the oven on broil to brown the marshmallow frosting - just like a real S'mores! Probably pretty tasty!