S'More Cupcakes

1 cup fine graham cracker crumbs
1/2 cup sifted flour
1 1/2 teaspoons baking powder
Pinch of salt
1/4 cup butter or margarine (at room temperature)*
1/4 cup shortening (at room temperature)
1 cup granulated sugar
2 eggs plus 1 egg white**
1/2 teaspoon vanilla extract
About 18 marshmallows, each cut in half, divided
About 4 plain milk chocolate candy bars, unwrapped,
broken into individual squares and divided
Sift together the first 4 ingredients; set aside.


Preheat oven to 375 degrees F.
In a medium bowl, cream butter and shortening together thoroughly until smooth. Gradually add
sugar, beating until light and fluffy. Add eggs and egg white, beating well after each addition. Beat in
vanilla extract. Stir in dry ingredients, mixing well. Spoon batter into muffin pans (2 3/4−inch diameter
or 1 7/8−inch diameter) lined with paper baking cups, about one−third to one−half full. Insert a
marshmallow half or miniature marshmallow into each; top each marshmallow with 1 to 2 chocolate
candy squares. Bake for about 18 to 20 minutes (about 12 to 15 minutes for 1 7/8−inch diameter
cupcakes) or until done.
Remove from oven. Top each hot cupcake with an additional chocolate candy square and then a
marshmallow half or miniature marshmallow. Broil, about 6 to 8 inches from heat source, just until
marshmallows melt and turn a light brown on top. Remove cupcakes from oven and allow to cool
before serving.