1 box Chocolate Cake Mix
1 container of Whipped White Frosting (*may need more if you make all 24 cupcakes…it all depends on what frosting tip you use…if you like lots of frosting, I’d use 1.5-2 containers)
24 Graham cracker sticks
24 jumbo marshmallows
2 Hershey candy bars
Make cupcakes as directed on the box. Let them cool and then frost them. Place a graham cracker stick into each one. Place parchment paper on a cookie sheet and line the with the 24 marshmallows. Broil them until the tops are just golden brown. Put a marshmallow on top of the cupcake and top it with a wedge of the Hershey chocolate bar. There you go!
For the cupcakes
From Nabsico Graham Crackers
1 ½ cups of graham cracker crumbs
½ cup of flour
2 ½ teaspoons of baking powder
½ cup of butter, softened
¾ cup of sugar
1 teaspoon of vanilla
¾ cup of milk
In a small bowl combine the crumbs, flour and baking powder; set aside. Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time. Beating well after each addition. Add the vanilla. Alternately add flour mixture with milk, beating well after each addition. Divide the batter into two muffin tins lined with 16 cupcake liners total. Bake at 350F degrees for 22-25 minutes or until done. **You can fill the liners 3/4 full…which might make less cupcakes…but the batter doesn’t rise very high. Cool in pans for 15 minutes. Remove from pans and cool completely on a wire rack.
Top cooled cupcakes with THIS marshmallow frosting. Sprinkle the frosted cupcakes with graham cracker crumbs.
Drizzle melted chocolate over the top. To do that…just melt a few Hershey bar pieces in a plastic Ziploc bag in the microwave…just a few seconds will do. Snip a tiny corner off the bag and squeeze the chocolate drizzle over the cupcakes.