Celebrate National S’Mores Day With Cupcakes
Did you know that there is actually a National S’mores Day? Yep August 10 is National S’mores Day. How do you celebrate National S’mores Day? Why, with lots of S’mores of course.
S’mores are those traditional night time campfire treats that are made by putting a roasted marshmallow and a layer of chocolate between two pieces of graham crackers. Have you ever thought where the term s’more comes from? Many believe it is a contraction of the phrase “some more”. Have you ever wondered where the first s’more was made? No one seems to know the answer to that question but the first printed version of the s’mores recipe was found in the 1927 publication, Tramping and Trailing with the Girl Scouts.
I was surprised with the early date of 1927. I have a confession to make – I was a Girl Scout and I went on camping weekends but I have NEVER – Yes Never – had a s’more. Never had a s’more – Really. But, then I have a second confession – I don’t like chocolate. That could have a lot to do with the fact that I’ve never had a s’more.
Even with my distaste of chocolate, I still wanted to celebrate this longtime friend of the Girl Scouts. A group of my friends have gotten together to help me celebrate, with you, by providing an assortment of S’mores recipes. After you check out my S’mores Cupcakes recipe, just follow the links at the bottom to see what my friends have cooked up to celebrate National S’mores Day.
S’more Cupcakes
All it takes is some graham crackers, Hershey’s chocolate, marshmallows, sugar, butter and chocolate cake mix.
We put 1-1/2 packages of the graham crackers in a sealed plastic bag.
And we rolled them until they were crumbs – but not mush. (Hubby wanted to help – he LOVES chocolate)
Empty your graham cracker bag into a bowl and add the melted butter and sugar and hand mix them.
Once you have a nice soft consitancy for your graham cracker crust cupcake bottoms, you will need to press the crust into the bottom of your cupcake papers. I use Paper Chef (with Parchment) Non-Stick Papers. They work GREAT!!!
Press enough crust ingredients into each cup to make a nice base for your S’mores Cupcakes.
When I cook or bake, I love to use what I call my family heirlooms. This is my mom’s Sears Best – Maid of Honor muffin pan. I use the muffin pan for all my cupcakes and corn muffins. It makes me feel like a kid again and learning to bake with my mom.
Bake your crust for 5-7 minutes on 350 and then set them on wire rack to cool.
While you are waiting for your crust to cool, mix your chocolate cake mix according to the instructions on the box. When the crusts are cool and the cake mix is ready put your crusts back in your muffin pan and fill papers 3/4 full with the cake mix.
Bake according to the instructions on your cake mix. When your “cakes” are done let them cool.
While the cakes are cooling, get your Hershey’s Bars out and break them into pieces in a microwaveable bowl.
When your cakes are cool, poke holes in the tops with a fork to allow some of the melted chocolate to seep into the cakes.
Melt your Heshey’s chocolate. Be careful because hot chocolate can burn you!
Add a tablespoon of Hershey’s chocolate to the top of each cupcake.
Place your muffin tins in the fridge until the chocolate is set. When your chocolate is set, you will need to roast your marshmallows. I roasted mine under the broiler in my oven. Put a layer of mini-marshmallows on a baking sheet and place them under the broiler. Make sure the broiler is already hot and DO NOT walk away. The marshmallows will “roast” quick and the potential for a kitchen fire is high. I kept the oven door open and just watched them roast.
Another warning: Marshmallows are hot and so is the cookie sheet.
Take a fork full of roasted marshmallows and add them to the top of your cupcakes. This is a pretty gooey process. I found that it was easier to get a clean fork when the one I was using became too sticky. To garnish my cupcakes I took broken pieces of graham crackers and stuck them in the gooey marshmallows.
Check out these other ways to celebrate National S’mores Days
S’mores Cookies from Craftily Ever After
S’mores Polymer Clay Charm from Sowdering About
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- 1 Box of Chocolate Cake Mix
- 2 Cups Crushed Graham Crackers
- ½ Cup Sugar
- 8 Tbsps Butter, melted
- 2 Large Hershey’s Milk Chocolate Bars
- 8 OZ Mini Marshmallows
- Preheat oven to 350
- Line 2 muffin tins with cupcake liners
- In medium bowl combine graham cracker crumbs, melted butter and sugar.
- Drop graham cracker mixture into cupcake liners and press down to form a crust
- Bake crusts for 5-7 minutes and remove to wire rack to cool
- Prepare cake mix per instructions on box
- Return cupcake liners (with crusts) to muffin tins
- Fill lines ¾ full of cake mix
- Bake according to cake mix instructions or until cupcakes are set
- Let cupcakes cool
- Break Hershey’s bar into pieces and microwave until melted and smooth.
- Spoon a tablespoon of melted chocolate onto top of each cupcake
- Place muffin tins in fridge to set chocolate
- When chocolate is set, spread marshmallows on cookie sheet to roast.
- Garnish each cupcake with a forkful of roasted marshmallows and a piece of graham cracker.
