Here's one of my favorite cupcakes to make. I got the recipe from the Domestic Pursuits website and they've always turned out really good. They really are reminiscent of a s'more, which is a desert I don't have very often but I LOVE them. The recipe says it makes 30, but I think I might overfill my cupcakes a bit, because I usually get 25-26.
yields 30 cupcakes
Graham Cracker Crust
1/4 c. sugar
1 1/2 c. graham cracker crumbs
1/3 c. butter, melted
1/2 - 1 cup semisweet chocolate chips
2 c. sugar
1 3/4 c. all purpose flour
3/4 c. cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 c. milk
1/2 c. vegetable oil
2 t. vanilla extract
1 c. boiling water
Marshmallow frosting (see recipe below)
Finely crushed graham cracker crumbs
-Heat oven to 350 F. Line muffin pan with paper cups.
-Combine 1/4 c. sugar, graham cracker crumbs and melted butter in small bowl.
-Spoon 1 T. of crumb mixture into the bottom of paper cups. Press crumbs firmly. Save remaining crumbs for top of cupcakes.
-Top crumb mixture with several chocolate chips.
-Bake crumb mixture for about five minutes, or until edges are firm. Set aside.
-In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
-In another bowl, combine eggs, milk, oil, and vanilla. Stir until well blended.
-Add dry mixture to wet mixture and mix on medium speed with electric beaters for about 2 minutes.
-Stir in boiling water. The batter will be very thin. (Like ridiculously thin - you're going to think you've done something wrong because no cake mix is ever this thin. But it's okay, trust me!)
-Fill prepared muffin cups about 3/4 full (about 1/4 c. of batter).
-Bake for 22-25 minutes. Cool completely.
yields enough for 30 cupcakes
2 1/4 c. marshmallow creme (about 8 oz) - this sucks, because most marshmallow cremes come in 7 oz containers. True fact.
1/2 c. shortening
1/4 c. water
2 1/2 c. powdered sugar
-Cream together shortening and marshmallow creme.
-Beat in about half the water, followed by half the powdered sugar.
-Add the remaining powdered sugar and enough water to bring frosting to a smooth, spreadable consistency.
Assembling the cupcakes
1. Spoon a small amount of frosting onto the center of the cupcake and spread towards the edges with a knife. This frosting is very soft and will run down the edges of the cupcake if you use too much.
2. Sprinkle frosted cupcakes with graham cracker crumbs and chocolate sprinkles.
3. (This is my own addition) Warm in microwave for a few seconds before you eat. Mmmmmm......