Call me crazy but I am always looking for new ways to make s’mores. The other day we had an unusually cool day so I decided to see if I could pep up breakfast a little bit and make s’mores in popover form. To start off with I looked back at my hot chocolate popover recipe and made a few changes. I already knew we wanted chocolate popovers and marshmallows, but I wanted to eliminate the extra chocolate chips and add in some graham crackers. The result were these- awesome popovers made with jumbo marshmallows and a fine coating of graham cracker crumbs. They truly were the best summer breakfast treat ever!
2 tablespoons butter, melted and cooled
4 eggs, room temperature
1 cup all-purpose flour
3 tablespoons sugar
2 tablespoons plus 2 teaspoons cocoa powder
1 pinch kosher salt
1/2 cup heavy cream
1 cup whole milk
12 large marshmallows
1 cup graham cracker crumbs
1. Preheat oven to 400ºF. Spray a 12-cup muffin tin with non-stick spray, or a 6-cup large muffin tin depending on the size of the popovers you’d like.
2. Combine eggs, flour, salt, sugar and cocoa powder in a stand mixer fitted with the paddle attachment. Mix until all ingredients are blended.
4. Scrape down the sides with a spatula. Then, with the mixer on low, add the cream, milk and melted butter. Mix until everything is smooth and completely incorporated.
5. Distribute batter evenly amongst muffin cups, so each cup is roughly 2/3 full of batter. Bake for 35 minutes, or until popovers are poofy. Remove them from the oven and turn on the broiler. Drop a jumbo marshmallow into the center of each popover. Place them under the broiler until the marshmallows begin to brown. This takes less than one minute so do not take your eye off the oven! Remove the popovers and dust each one with a coating of graham cracker crumbs.