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I made the best cupcakes for my birthday party! Everyone loved them. I combined about 4 recipes to come up with this one...
preheat oven to 350 degrees
graham cracker crust:
1 1/2 cups of graham cracker crumbs
1/4 cup sugar
5 tablespoons of melted butter
Put a tablespoon of the graham cracker mixture in the bottom of the cupcake liners. Press it down... I used a shot glass bottom, it's the only thing that would fit. Drop a few mini-marshmallows in and then bake for 5-7 minutes, or until the marshmallows are a little brown on top. While these bake, make the cake batter.
1 box of chocolate cake mix
a few chocolate chips
Immediately after the graham cracker crust comes out of the oven, add the chocolate cake batter. I filled the liners almost to the top. Then drop a few chocolate chips on top. Bake for 15-20 minutes. I didn't really time it, I just used a toothpick to check for done-ness. Let cool before frosting. I let mine sit over night.
1 pound of butter - 4 sticks
2 jars of marshmallow creme (or 1 large jar)
1 pound box of powdered sugar
2 teaspoons of vanilla
Beat together the softened butter and marshmallow creme. Then add powered sugar slowly, allowing for it to incorporate each time. Add the vanilla last. I made my frosting the day before, spooned it into 2 gallon ziplock baggies, dividing it up - they also served as my piping bags, and allowed it to refrigerate over night. I just stood the baggie up in a tall cup. The time in the fridge actually helped break down the sugar and made for a smoother frosting. After the frosting came to room-temp, I cut the tip off the baggie and piped it onto the cupcakes. Half the icing was more than enough for half the cupcakes, and I was generous with the frosting.
To decorate, I stuck in a piece of graham cracker and a piece of chocolate and added a couple mini-marshmallows... all the ingredients for a real s'more.
These were actually really easy to make, and I will make them again. My only complaint is that the frosting didn't taste marshmallow-ie enough for me. It was pretty sweet, so I might try cutting down on the powdered sugar next time.
If you try these out, let me know how they worked for you or if you tweak them at all. Enjoy!