1 box chocolate cake mix
1 1⁄2 cups crushed graham cracker crumbs
1⁄4 cup sugar
5 tablespoons melted butter
5-6 full size Hershey’s milk chocolate bars (1.55 ounces each)
2 cups mini-marshmallows, for garnish
1 double batch of homemade or store-bought marshmallow buttercream icing

Preheat oven to 350 degrees. Line 2 muffin tins with 24 cupcake liners. In medium bowl, combine, cracker crumbs, butter and sugar. Drop a tablespoon of this mixture into each liner and press down to form crust. Bake 5 minutes and cool on wire rack. Prepare cake mix according to directions on package, Fill liners 2⁄3 full. Bake 15 to 20 minutes or until set. Break chocolate bars into small pieces and melt in microwave, 50 percent power for 30 seconds, stirring after every 30 seconds, until melted. Spoon a tablespoon of melted chocolate on top of cupcakes, spreading to cover. Refrigerate until chocolate is set. Frost cupcakes with the marshmallow buttercream. Drizzle with remaining melted chocolate, if desired, before or after garnishing. Spread the marshmallows on a baking sheet lined with parchment paper. Toast under broiler for 15 seconds until golden brown, watching closely. Garnish cupcakes carefully. I used a soft cream cheese icing, and it worked out fine. You can also use a good canned icing. Yields 24 cupcakes.

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