S’mores are a nostalgic flavor for just about everyone. They bring back the memories of warm summer nights sitting in my mom’s backyard surrounded by friends, marshmallows, and good summer beer.
One of the things I miss most about living in the Midwest is the bonfires in backyards that lasted until all hours of the night. Here in California, for obvious reasons, it is illegal to have a fire pit so making s’mores is quite difficult!
These “cupcakes” take the flavor of s’mores indoors, so whether you are enjoying them in fire prone California or in the middle of winter in the midwest, they will bring those nostalgics flavors year round!
Graham Cracker Crust
1 Sleeve of graham crackers
½ Cup butter
2 Teaspoons honey
Place the graham crackers in the food processor and pulse until it is a fine crumb. Add the honey to the food processor and pulse until mixed. Melt the butter and pour in while the food processor is running until the butter is gone.
Line a cupcake pan with cupcake liners of your choice. Take ¼ cup of the graham cracker mixture and place in each liner. Using the measuring cup, press down to flatten the crust in the liners and set aside while you make the cake batter.
Flourless Chocolate Cake
1 Cup semisweet chocolate chips
½ Cup butter (1 Stick)
⅔ Cup sugar
½ Cup unsweetened cocoa powder
Melt the chocolate chips and butter in a large saucepan over medium heat. When the mixture is fully melted, whisk in the sugar and then remove from the heat. Add the eggs one at a time, mixing well after each addition. Whisk in the cocoa powder until just combined. Using a ⅓ cup measuring cup, pour the batter into each cupcake liner. Bake at 375 degrees for 25-30 minutes. In the final five minutes of baking, top the cakes with mini marshmallows.