S’mores Cupcakes

S'mores Cupcakes

Graham Cracker Crust:
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tbsp. white sugar

Graham Cracker Crust

Chocolate Chip Cupcakes:
1 1/3 cup all-purpose flour
1/4 tsp. baking soda
2 tsp. baking powder
3/4 cup unsweetened cocoa powder
3 tbsp. butter, softened
1 1/2 cups white sugar
3/4 tsp. vanilla extract
2 eggs
1 cup milk
1 cup chocolate chips

Folding in the chocolate chips

Additional Ingredient:
24 standard-size marshmallows


Preheat oven to 350 degrees. Line cupcake pan with paper liners. Mix graham cracker crumbs, butter, and sugar until well blended. Place 2 teaspoons of this mixture in the bottom of each liner and press down until firm. Bake 3-5 minutes or until a golden brown crust has formed in each liner. Remove from oven and let cool.

Sift together flour, baking powder, baking soda, and cocoa powder into a medium size bowl. Set Aside.

In large bowl, cream together butter and sugar until fluffy. Beat in eggs one at a time. Stir in vanilla. Add in flour mixture and milk, alternating until both are completely mixed into the batter. Fold in chocolate chips.

Marshmallow Center

Spoon a heaping teaspoon-full of batter into each liner. Place a marshmallow sideways in the center of each liner (if you have a Cupcake Surprise Pan simply skewer a marshmallow sideways onto the prong). Use a spoon to scoop more batter on top of the marshmallows until they are covered and no white shows through. They will be more than 2/3 full.

Ready for Baking

Place in the oven and bake for 15-17 minutes at 350 degrees until the marshmallow peeking through has a nice golden brown color. Let cook for 5 more minutes in the pan before removing to a cooling rack.


*Best served warm.

**Makes 24 cupcakes.

***Total time for these cupcakes ranges between 1 and 2 hours depending on your baking style and your number of cupcake pans.

Finished Cupcakes


Cream Cheese filled Carrot Cake Cupcakes

Cream Cheese filled Carrot Cake Cupcakes

4 oz package cream cheese
1/4 cup granulated sugar

any carrot cake or chocolate cake mix – (yields 18 cupcakes)


Start by mixing the cream cheese with an electric mixer until fluffy. Scrape the sides of the bowl, then mix in sugar with mixer until blended. Spoon mixture into a small bowl and refrigerate.


Follow the directions for your cake mix/recipe. Line cupcake surprise pan with paper liners. You do not need to grease the prong in the middle of each cup. Spoon batter into each cup until 1/3 full. Remove cream cheese filling from the refrigerator. Carefully spoon filling onto each prong. You can use how much or how little filling you want; I used about the size of a standard bouncy ball that you would find in a vending machine. Once each cup has filling, add batter to each cup, ensuring they’re about 2/3 or 3/4 full. Bake according to your recipe. Let the cupcakes cool for at least 15 minutes before tasting!

*To purchase a cupcake surprise pan look here: http://www.amazon.com/Chicago-Metallic-Non-Stick-Surprise-Cupcake/dp/B00570C0A6/ref=sr_1_2?ie=UTF8&qid=1371586062&sr=8-2&keywords=cupcake+surprise

**Check back for other varieties of surprise cupcakes, and feel free to share any ideas in the comments!