Preheat oven to 350 degrees
1 1/2 cups flour
1/1/2 cups sugar
1 tsp. baking powder
Mix all of that in a bowl and divide in half. Yes, right now will be good!
You should have 2 bowls with dry ingredients in both!
1/2 cup of milk (not a 1/4 of a cup to each, but a 1/2 to each. You'll be using a total of 1 cup)
1 tsp. vanilla
1/4 cup oil.
To ONE bowl add:
3/4 cup cocoa
3/4 cup graham cracker crumbs (either make your own or use the kind in the box)
You should now have a chocolate cake mix and a graham cracker cake mix. GREAT!
Take 6 large marshmallows and cut in half.
Graham Cracker Crust
1/4 cup melted butter
1/2 cup brown sugar
1/2 cup graham cracker crumbs
Mix well together.
Line a regular muffin pan with cupcake liners and spray a bit of non-stick cooking spray in each liner.
- sprinkle a bit of graham cracker crust on top of the cake mix
- top with 1/2 of a marshmallow, cut side down, in the middle of the crust
- spoon chocolate batter over the marshmallow, covering the marshmallow. (I used the pampered chef medium scoop; which is probably about 1 TBSP. or so of batter)
- sprinkle a bit more graham cracker crust on top of the chocolate.
|What the assembly looks like|
Cool on rack.
1 cup chocolate chips
1 cup whipping cream
Warm whipping cream and pour chocolate chips in and stir until smooth and melted. Dip the top of the cupcake in the ganache or spoon a bit of the chocolate over the top of the cupcake. Let set up -- can even set in the refrigerator, if desired.
*I added powdered sugar to my mix to make a sort of chocolate frosting -- I don't know why, I just liked it better for this dessert.
1 jar marshmallow fluff
8 oz cream cheese, room temperature
1 1/2 sticks butter, softened