Ingredients Jump to Instructions ↓

  1. 4 oz heavy cream

  2. 6 oz milk chocolate chips

  3. 2 sticks unsalted butter, softened

  4. 2 1/2 cups granulated sugar, separated

  5. 4 whole eggs

  6. 1 teaspoon vanilla extract, separated

  7. 1 1/2 cups buttermilk

  8. 1 pound graham cracker crumbs

  9. 2 T water

  10. 2 egg whites

  11. 1 (7 oz) jar marshmallow creme

Instructions Jump to Ingredients ↑

  1. To Make Chocolate Filling: Place Chocolate chips in medium bowl. Heat cream in microwave until boiling. Pour over chocolate chips and stir until chocolate is melted and well blended. Pour into a shallow pan and refrigerate until set. About 4 hours. Note: Can substitute about a teaspoon of chocolate chips for ganache if time is a factor. To Make Graham Cracker Cakes: Cream butter and 2 cups of sugar for 2 minutes. Add 1/2 teaspoon vanilla and whole eggs one at a time, blending well between each addition. Add cracker crumbs and buttermilk alternately until all ingredients are incorporated. Prepare muffin cups with paper liners or spray with nonstick cooking spray. Fill cups about 1/3 full with cake batter. Place about a teaspoon of ganache in center and top with more cake batter sealing edges around ganache until cup is almost full. Bake at 325 degrees for 20-25 minutes or until set. Allow to cool. To Make Marshmallow Frosting: Combine remaining 1/2 cup sugar, egg whites and water in a double boiler and beat with an electric mixer until soft peaks form. Whip in marshmallow crème. Remove from heat and beat in 1/2 teaspoon vanilla extract. Top each cupcake with frosting and enjoy!


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