This photo and the recipe below come from our reader Julia L., who got her recipe from Gigi Cakes (who got her recipe from Nabisco). Since my love of all things s'mores knows no bounds, I am all over this. Even neophyte baker that I am, I may make an attempt, perhaps for Saturday's picnic.
1 ½ cups of graham cracker crumbs
½ cup of flour
2 ½ teaspoons of baking powder
½ cup of butter, softened
¾ cup of sugar
1 teaspoon of vanilla
¾ cup of milk
In a small bowl combine the crumbs, flour and baking powder; set aside. Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time. Beating well after each addition. Add the vanilla. Alternately add flour mixture with milk, beating well after each addition. Divide the batter into two muffin tins lined with 16 cupcake liners total.
Bake at 350F degrees for 22-25 minutes or until done. Cool in pans for 15 minutes. Remove from pans and cool completely on a wire rack.
For the icing, I used a vanilla whipped kind, store bought. It has the EXACT consistency as gooey marshmallows. The toppings however, were a bit tricky, but work the work. For the marshmallows, I sprinkled clumps of mini-marshmallows on aluminum foil and toasted them in a regular toaster oven. I watched them until I felt they were browned to my liking, and took them out. I scooped them off the foil and placed them on top of the iced cupcakes. I then drizzled chocolate and added more crushed graham crackers and a small chocolate square, for that campfire effect, of course.