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Here are the ingridients that are required to serve a heavenly Chocolate Marshmallow S'more Cupcakes:
- Get 1 cup of crushed graham cracker crumbs.
- Prepare 1/4 cup of melted butter.
- Use 2 tbsp of sugar.
- Take 1 pinch of of salt.
- Use 1 box of German chocolate cake mix.
- Provide 2 tbsp of graham cracker crumbs for topping.
- Prepare 1 of Hershey bar broken into pieces.
- You need 1 bunch of marshmallows.
Done with the ingridients? Here are the procedures on cooking Chocolate Marshmallow S'more Cupcakes:
- Preheat oven to 350. Place cupcake liners into muffin pans..
- Make the cake batter as instructed by the box.
- Mix 1 cup Graham cracker crumbs, melted butter, sugar and salt in a small bowl..
- Place 1 heaping tbsp of graham cracker mix in the bottom of each cupcake liner. Use a small glass to flatten and pack the crumbs..
- Bake for 5-7 mins then let cool 10 mins..
- Scoop cake batter into liners over crumbs to no more than 2/3 full in each liner. I am normally able to make approximately 22 cupcakes with one box of mix..
- Bake for 18-22 mins until toothpick comes out clean..
- Scoop a marshmallow sized hole out of each cupcake. I use an apple corer. Place each marshmallow into a cupcake hole. I usually squeeze an end of the marshmallow to help them fit..
- Set oven broiler to low. Return cupcakes to the oven about 6" below the broiler. Keep a close eye in the marshmallows. They will burn quick, so you don't want them in there more than a minute. Remove from oven. Use a knife to cut a small slit in each marshmallow. Using the knife blade as an edge and to help you keep the hole open, insert the Hershey's chocolate piece. Top with graham cracker crumble..
Scoop cake batter on top of graham cracker crust, filling cupcake liner no more than two-thirds full. Cut a cone-shaped piece from middle of cupcake. Moist chocolate cupcakes with a graham cracker crust and homemade marshmallow frosting. A fun s'more cupcake for Summer! I think I jinxed our New England Summer.
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