12 whole graham crackers
1 stick butter, melted and cooled
6 T. sugar
1.) Adjust an oven rack to the middle position and heat the oven to 325 degrees. Process the graham cracker pieces in a food processor to fine, even crumbs. Sprinkle the butter and sugar over the crumbs and pulse to incorporate.
2.) Sprinkle into each paper lined cupcake pan and press firmly. Bake for 7-9 minutes. Cool completely.
Preheat oven to 375 degrees
Chocolate Cake Batter
2 c. all purpose flour
1 t. salt
1 t. baking powder
2 t. baking soda
3/4 cup cocoa powder
2 cup granulated sugar
3.) Sift flour baking powder, soda and cocoa powder, add sugar and salt.
1 cup canola or vegetable oil
1 cup hot coffee
1 cup 2% or whole milk
4.) With mixer running on low speed add each one at a time slowly.
5.) Mix on medium speed for 2 minutes
1 t. vanilla
3 frozen Hershey bars
6.) Add eggs and vanilla; mix again on medium speed for 2 minutes.
7.) Fill batter 1/3 way up, add 2 squares of Hershey bar, fill to 2/3 way up with batter
8.) Bake for 12-15 minutes or until a toothpick inserted comes out clean.
9.) Cool cupcakes completely
Toasted Marshmallow Frosting
1 heaping cup of mini marshmallows
1 cup granulated sugar
2 egg whites
1 tsp. cream of tartar
1/4 tsp salt
3 T. water
1 tsp. vanilla extract
10.) Place sugar, egg whites, cream of tartar and water in the top of a double boiler.
11.) Beat with hand mixer until soft peaks form.
12.) Add marshmallows and beat until marshmallows are incorporated
13.) Pipe onto cupcakes and torch!
Dawn Kappelman, Owner/Pastry Chef
Dawn's Couture Cakes