(Pictures and recipe by Stephanie Spaltro)
I just make a traditional recipe and made a few changes!
Ingredients:
Chocolate Shards
2 tablespoons dark chocolate chips (1 oz)
12 Cupcake Cups
Frosting
1 1/3 cups dark chocolate chips
1/4 cup butter, cut into small pieces
1 cup whipping cream
2 cups crushed graham crackers-this will be the bottom of cupcakes and also to sprinkle on top!
and additional 1/2 stick of butter to melt and mix with graham crackers to put in bottoms of cupcake liners
Cupcakes
1 cup Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup boiling water
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
Marshmallow Filling
6 tablespoons unsalted butter, softened
1 ½ cups confectioners’ sugar
¾ cup Marshmallow Fluff
1 ½ tablespoon heavy cream
Directions:
take 1/2 stick of butter and melt, then mix this with about 3/4 cups of crushed graham crackers. Press graham cracker mixture into bottom of each of the 12 cup cake liners.
Fill each cup cake liner about 1/4 way with cake batter, then with bagged marshmallow filling squirt each cupcake with it. Pour remaining cake batter on top of each cupcake. Then follow these simple directions below for making the batter and frosting. When you frosh cupcakes, be sure to sprinkle tops with remaining graham cracker crumbs!!!
1 In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.
2 In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.
3 Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.
4 In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.
5 Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.
6 Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.
as you can see, I did not use the chocolate shards, I topped with crumbled graham crackers instead!
I took a recipe and just make some changes!! I hope you enjoy and the original recipe was Adapted from Betty Crocker
Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients
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