S’more Cupcakes from Ashley, Meta Street Cafe
Throughout the school year, each class at Charlotte’s school holds a bake sale to fundraise. We have seen, and purchased, beautiful, delicious desserts from other class sales, and this week it was our turn. We couldn’t hold a candle to the intricately designed chocolate “panda” cupcakes made by a classmate, but we did make some rich, homemade, gooey, chocolate, marshmallow-with-a-graham-cracker-crunch cupcakes that could work as a stand-in for a s’more, when no campfire is near. Or, you just need a fun cupcake recipe for preschoolers…
S’more Cupcakes Recipe
1/4 cup olive oil
1 cup sugar
2 ounces chocolate bar
2 large eggs, room temperature
2 large egg yolks, room temperature
1/2 cup olive oil
2 teaspoons vanilla extract
1/3 cup plain yogurt
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/2 cup water room temperature
Preheat oven to 350 F.
Mix butter and sugar until fully combined. The end result should look like wet sand.
Melt the chocolate in the microwave or in a double boiler.
Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
Mix in eggs and egg yolks one at a time until just combined.
Mix in oil, vanilla, and yogurt until just combined.
Sift together flour, salt, baking soda, and cocoa powder into a separate bowl. Mix well after sifting.
Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
Mix in water until just combined.
Gently mix in chocolate chips, marshmallows, & graham cracker pieces.
Fill cupcake liners 2/3 full and put in the oven.
Bake for 18 minutes.
To decorate, insert broken graham crackers & a marshmellow on the top of each cupcake as they cool.
Recipe adapted from www.cupcakeproject.com