Ingredients
- 3 c. graham cracker crumbs (about 20 full sheet graham crackers)
- 12 tablespoons of. unsalted butter, melted
- 1/2 c. granulated sugar
- pinch of salt
- devil's food cake mix
- 1 c. choc chips
- 1/2 c. heavy cream
- 24 marshmallows
Directions
- Preheat oven to 350 levels F. Line a 2 12-cup muffin tins with cupcake liners.
- Meanwhile, combine graham cracker crumbs, butter and sugar in normal size bowl. Press about 1 tablespoon from the mixture into each cupcake liner to create small crusts.
- Prepare cake mix based on box instructions. Divide batter between cupcake liners and bake a couple of minutes under this area instructs, about 16 minutes.
- As the cupcakes are baking, create a quick ganache. Place choc chips inside a medium, heatproof bowl and hang aside. Heat heavy cream in a tiny saucepan over medium heat. When bubbles start to break the top round the edges from the pan, switch off heat. Pour the new cream over choc chips, whisking constantly before the sauce is smooth.
- Whenever your cupcakes are nearly done baking, pull them out and spoon in regards to a tablespoon of ganache onto each cupcake then top each having a marshmallow. (Whether it feels unwieldy, put the marshmallow on its side.) Return the tray towards the oven and bake—watching carefully!—until the marshmallows are golden and incredibly soft, 4-5 more minutes.
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