Recently I came across a really neat show on Hulu called Kid in A Candy Store. After watching Episode 2, I was inspired to make my own Smore’s creation (though my husband told me whatever I did I couldn’t have a blow torch; you just got to watch the show).
So this past weekend I tried out a recipe that included graham crackers, chocolate, and marshmallows – all the things that make a great Smore.
My first taste of it was yummy but I felt I hadn’t quite captured the “Smore” taste. However, my taste testers (Chasity, Tracy, Mariah, Amy, Sarah, Vikki and Ben) all seemed to like it though. And while I didn’t feel I had quite captured the “Smore” taste, Ben, who is 4, commented upon tasting it (without being told its inspiration) that it was like a Smore and then proceeded to explain what was in a Smore. So I am hoping that if our 4 year old connoisseur can appreciate this little treat others will as well.
I am calling them Smore’s Chocolate Delight because of the chocolate muffin and because today I created another Smore’s dessert which with both its taste and whimsical look captures the traditional Smore a bit more (which shall be revealed tomorrow on Tasty Tuesdays).
So without further ado …
This recipe made 6 jumbo muffins and 6 regular size muffins which I simply melted some semi-sweet chocolate chips and butter, poured over cupcakes and topped with marshmallow and graham cracker crumble for the kids to enjoy today while the adults mashed down on the yummilicous mega muffins.
Graham Cracker Crust Bottom Ingredients
- 2 cups graham cracker crumbs (approximately 1 package of graham crackers from a box)
- 1/2 cup butter melted
- 1 tbsp sugar
- 1/2 tsp ground cinnamon
- 1/2 cup cocoa
- 1 cup boiling water
- 1 1/3 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup marshmallows (approximate)
- 1 tbsp butter (approximate)
- 3 mixing bowls
- 2 Wooden or Plastic Spoon
- Muffin pan
- Baking/cooking spray
- Measuring cups and spoons
- Small Saucepan
- Preheat oven to 375 degrees.
- Grease muffin pan lightly. (I like to make jumbo muffins so this is what I used.)
- Crush graham crackers.
- Add sugar and cinnamon and mix.
- Add in butter and stir until mutter and graham crackers are mixed well.
- Pour about 2/3 of mix into muffin pans. Use your fingers to make sure the crust is pushed evenly down and has about the same thickness all around. As you push down onto the bottom of each muffin pan a little will move up the sides. This is okay.
- Place in oven and cook for 3-4 minutes. This helps set the bottoms.
- Mix flour, baking powder, and salt into bowl.
- In another bowl, cut up butter (butter should ideally be at room temperature, but you can put butter in microwave for 20-25 seconds to soften) and sugar. Blend until light and fluffy.
- Add in 1 egg at a time and then vanilla. Beat until smooth. Do not over-beat.
- Add in the flour mixture until flour is mixed in. Do not over-beat.
- Heat 1 cup of water till just starting to boil.
- Add in cocoa. Stir until smooth and remove from heat.
- Add into dough mixture. You can use mixer but recommended method is to stir with wooden or plastic spoon.
- Pour into muffin pans evenly. Fill muffins pans about 2/3 full.
- Bake for 15-18 minutes. Check by inserting toothpick into middle of muffin; when it is done the toothpick will come out clean.
- Cool for 5 minutes (ideally on wire rack).
- Using knife, gently insert along side of muffin and remove and let cool for 2-3 minutes longer.
- Once cool, cut out center using serrated knife. You only go about halfway down the muffin.
- While the muffins are cooling, melt about 1 cup of marshmallows and bout 1 tbsp of butter. Stir continiously until all the marshmallows are melted.
- Using spoon, spoon marshmallow into muffin holes. Drizzle a little on top of muffin.
- Crumble the extra muffin that was cut out over the top of each muffin.
- Use the left over graham cracker crumble and sprinkle all over top of muffins.