"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Summer S'more Cupcakes Recipe

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This recipe for Summer S'more Cupcakes, by , is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Warner
Added: Sunday, April 5, 2009


2 cups graham cracker crumbs
2 Tbsp sugar
cup (1 sticks) unsalted butter, melted
1 cup chopped milk chocolate candy bars (approximately -inch pieces; about 6 oz.)
6 - 15 marshmallows*
Powdered sugar for dusting

*Recipe yields 6 extra-large cupcakes. Regular cupcakes yields 15 (15 marshmallows).

Preheat oven to 325. Line muffin with paper cupcake liners. Spray the inside of each liner with nonstick cooking spray.

In medium bowl, stir graham cracker crumbs and sugar. Mix in melted butter to evenly moisten the crumbs. Mix in the chopped chocolate.

Fill each paper liner about halfway. Press the mixture firmly into the paper liners, making a slight indentation in the center.

Bake for 10 minutes. Remove the pan from the oven and place a marshmallow in the center of each cupcake. Bake for about 10 minutes more, until the marshmallows soften and the tops turn light golden.

Cool the cupcakes for 20 minutes in the pan on a wire rack. Then, holding the edges of the paper liners, lift the cupcakes from the pan onto the wire rack to cool completely.

Remove the paper liners from the cooled cupcakes. Dust the tops lightly with powdered sugar and serve.

The cupcakes can be covered and stored at room temperature for up to 3 days.

Makes 6 extra-large cupcakes or 15 regular cupcakes.




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