Quick! You're running out of time! Once fall passes into winter, these may or may not be seasonally appropriate. I'm not entirely sure. But I'm the woman who stock-piles Peeps for the long, Peeps-less Summers - I wouldn't say that I pay close attention to "seasonally appropriate" eating. But since s'mores are associated with campfires, I'm going to take a stab and say Summer/Autumn is the right time for these.
But if you have to bring a dessert to a party and you're running late, any time is the right time for these. So quick and easy.
- Make chocolate cupcakes. (I used Martha Stewart's One-Bowl Chocolate Cake because while it isn't the best chocolate cake in the whole entire world, it is consistently good and quick, which was one of my main goals this day!)
- Five minutes before they should be done, bust out the graham crackers and marshmallows. Put them on top of your cupcakes. Important: Break the graham cracker piece in half width-wise and stick it into the cupcake forming a kind of shallow "V." This not-flat graham cracker not only leads to a cuter/more "dynamic" looking cupcake (which, as we all know, is one of the pillars of good cupcakesmanship), but it helps hold the marshmallow in place so it doesn't go rolling around the oven, burning and ruining everything.
- Bake for 3-4 more minutes, check to make sure your cupcakes are basically done, then turn the broiler on low. Put the cupcakes under the broiler until the marshmallows look toasty, but obviously err on the side of not burning them! For me it was almost exactly 1 minute.
- Take them out, and experiment with smashing down the tops to see if you like how that looks. I smooshed mine down just a tad with a spoon.
- Eat. (Probably eat them all that day, or else the graham crackers will get stale.) (Look, I am clearly not going to judge you for eating stale graham cracker s'mores cupcakes the day after, but maybe just don't serve them to other people at that point?)
Method inspired by Toni Spilsbury, refined by me.
