Mostest cupcakes

Here’s a variation of the familiar cream-filled cupcake that adds a twist that will have people begging for smore.  I’m not a bake-from-scratch kind of person and these are a bit labor intensive but they will definitely get attention if you’re elected to bring dessert to the next gathering of family and friends.


INGREDIENTS:

• 2/3 cup very finely crushed graham crackers
• 2 rounded tablespoons butter
• 2 cups cake mix, devils food preferably but any kind of chocolate or fudge flavored works fine
• 2 large eggs
• 1/3 cup vegetable oil
• ¾ cup water
• ½ cup marshmallow crème – the kind you buy in a jar
• 12 standard size muffin liners

PREPARATION:

This requires five separate steps:

1. Melt the butter and mix it in with the finely crushed graham crackers until it is moist and forms a paste.  Put about a tablespoon into the bottom of each muffin liner and press down evenly and firmly to the edges.  Use all of the graham crackers.

2. Combine the cake mix with the 2 eggs, vegetable oil and water in a mixing bowl and whip with an electric mixer at the slowest speed for 30 seconds and then at medium speed for 2 additional minutes.

3. Spoon about a tablespoon of the mix over the graham cracker base, filling the muffin liners up to about the 1/3 level.

4. Carefully place a dollop about the size of a quarter of marshmallow crème in the center of each cupcake to form the filling.  It is important that none of the marshmallow crème touches the sides of the muffin liners.

5. Finally, spoon the remaining cake mix into the muffin liner, filling it almost to the top.

Bake in preheated oven at 325 degrees for 26-29 minutes until the tops look firm and are just beginning to split (they may not split depending on your oven).  Remove and cool for about an hour.

OPTIONAL:

If you want to get the true look of a cream-filled cupcake you can glaze the top of each with chocolate frosting and if you’re really ambitious add a little squiggle using store-bought cake decorating stuff.  I chose not to.

Here's another variation ... while filling the cups carefully place a maraschino cherry in the center of each dollop of marshmallow crème.  After the cupcakes have cooled, place them in the freezer for about 15-20 minutes, just to get them really cold, then drizzle with Smucker's Magic Shell chocolate fudge topping which will harden giving you delicious chocolate-covered cherries. I suggest you try one cupcake first as an experiment to see how much freezer time is necessary, you don't want to leave them in long enough to freeze, only to get very cold.


QUOTE FOR THE DAY:

“Save the Earth … it’s the only planet with chocolate”

- Anon

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