1 1/2cupsgraham cracker crumbs,about 10 full-sheet graham crackers
1/2cupunsalted butteror 1 stick
8ounceHershey milk chocolate bar,coarsely chopped
3eggs,at room temperature
3tsppure vanilla extract
1/4cupunsweetened natural or dutch process cocoa powder
Make the crust
Using a food processor, pulse the graham crackers into crumbs.
Pulse together the crumbs with sugar and melted butter until combined.
Spoon 1 and 1/2 Tablespoons of crust into each cupcake liner. Press down tightly to create a tight and firm crust.
Sprinkle a little cinnamon on each graham cracker crust.
Set aside. No need to pre-bake.
Make the brownie cup
Melt the butter and chocolate together in a large heat-proof bowl or double boiler.
Whisk in the granulated sugar.
Allow to slightly cool for 5 minutes before adding the eggs.
Whisk in the eggs, vanilla, flour, cocoa powder, and salt. Batter will be thick.
Spoon evenly into each cupcake liner on top of the graham cracker crust, filling almost to the top of the liners.
Bake brownie cups for 25 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs and no wet batter. Check them after 22 minutes.
Remove from the oven and allow to cool completely in pans.
Make the topping
Place a full sized marshmallow (tall end up) on top of each cupcake.
Place on the middle rack of the broiler; broil until desired color.
With the back of a spoon, press down marshmallow to cover the top of the cupcake. (A great activity for kids.)
Cover and store leftover cupcakes at room temperature or in the refrigerator for 1 - 2 days.
I was inspired by this recipe from Sally's Baking Addition. In keeping with the theme of simplicity, I opted to use full-sized marshmallows on top instead of making the meringue from the original recipe.