A few months ago, I made a smore pie, which was a HUGE hit among family members. Last week, was a family member's birthday party. My aunt and I were on cupcake duty and after some discussion decided we need to do something smore related. Graham cracker crust, brownie cake and homemade marshmallow topping made the perfect gooey, chocolaty, cupcake.
These can be made 2-3 days in advance. The marshmallow gets a little drier and more like store bought after 24 hours. Don't toast the tops until the day that you will serve them, just cause. I am not sure what would happen if you toasted them they day before serving. So you are on your own for that.
These are winners! The three layers take some time to put together, but the box of brownie mix makes it a little quicker. (Makes about 18 cupcakes)
Preheat oven to 350 degrees. Put muffin cup liners into your muffin tins.
For graham cracker crust
1/4 cup melted butter
1 pack of graham crackers, crushed (about 2 cups of crumbs)
1 teaspoon salt (I use kosher.. so if you have regular salt, use 1/2 teaspoon)
1. Combine all ingredients in a bowl. Press about a tablespoon into each muffin cup.
For brownie layer
1. Mix favorite brownie mix according to directions.
2. Divide mix between 18 muffin cups, about 1/4 cup in each one.
3. Bake about 15 -18 minutes or until edges are cooked, but the middle is still a little gooey.
4. Cool on a rack.
Move cupcakes to a baking pan, for easier toasting once the marshmallow topping is spooned on.
For marshmallow layer
1 packet plain gelatin
1/4 cup water
1/4 cup water
1/4 cup corn syrup
3/4 cup white sugar
2 teaspoons vanilla
1. Set up your stand mixer with the whisk*. In the metal bowl, add gelatin and 1/4 cup water. Leave to bloom.
2. On the stove in a medium sauce pan, over medium-high heat, add 1/4 cup water, sugar and corn syrup.
3. It will start to boil in a few minutes, but keep it boiling until the thermometer reaches 260 degrees. This took a lot longer then I thought it would. Almost 10 minutes.
4. When sugar syrup as reached temperature, carefully pour it into the gelatin mixer. Then turn on whisk. Start slowly, so it won't splatter and burn you, then move to high. Whip until white and fluffy, about 10 minutes. Add vanilla and whip another minute.
5. Divide marshmallow fluff between cupcakes. Don't try to spread it too much, just dollop, or else you will end up with marshmallow all over the place. It also helps to put the metal mixing bowl in another bowl filled with hot water. This keeps the marshmallow softer for longer.
6. To toast: Turn broiler on high. Slide in marshallows and count to 10, then check. If they need a little more toasting, turn pan, count to 5 and remove. Seriously, these burn quickly! Don't walk away.
*If you don't have a stand mixer, use a heat proof bowl that you secure with a towel under it. Use an electric beater.