We do not know for certain who invented the beloved campfire treat s’mores. However, the recipe for it was published in a 1927 publication called Tramping and Trailing with the Girl Scouts. Loretta Scott is considered the first to make them at the campfire with the Troop. Regardless of who came up with the idea, they are so easy and delicious to make!
This s’mores cupcake is a fun twist that I found in a magazine (unfortunately I can’t remember which one!).
1 pack of graham crackers (pulverized)
1 cup all purpose flour
1.5 tsp baking powder
1/2 tsp salt
1 stick of unsalted butter, room temperature
3/4 cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
3/4 cup whole milk, room temperature
12 large marshmallows
1/2 cup heavy cream
6 oz semi-sweet chocolate (chopped or chocolate chips is fine)
Preheat oven to 400 degrees and grease a 12 cup muffin pan. (I had extra batter so I also used a mini muffin pan and made 6 extra, too.)
In a stand mixer, cream the butter and sugar until fully incorporated.
Mix one egg at a time. Add the vanilla and scrape down the bowl.
Add the dry ingredients and turn it on a low. Slowly pour in the milk.
Mix until just combined. Take the bowl off the stand mixer and use a spatula to finish blending the batter until no flour in showing.
Use an ice cream scoop to divide the batter evenly. Bake at 400 for 5 minutes to get the tops to raise into a dome. Reduce heat to 350 and bake an additional 10 minutes. Check for doneness and keep checking every 2 minutes. The cupcakes are done once the edges pull away and a toothpick comes out clean in the center.
Remove the cupcakes and let sit in pan for a few minutes before moving to a wire rack to fully cool.
While the cupcakes are baking, in a medium size bowl, pour in 6 oz of chocolate. Heat up the heavy cream and pour on top. Let it sit about 5 minutes then stir with a spoon. Put in the freezer or refrigerator if you have more time. When it cools completely, use a hand mixer to whip it up into a frosting.
After the cupcakes cool you can frost them. As for the marshmallows, put them on parchment paper and broil on low until it blisters. Take out immediately and place on top of each cupcake. Serve immediately!