S'Mores Cupcakes (cheater version!) 
I got it in my head to make these cupcakes for the ladies at work tomorrow:
http://cupcakeblog.com/
With some minor changes (her cupcakes are sometimes a wee bit too complicated for the likes of me, especially since I usually make things at the last minute.)
Here's my substitutions:
S'More's Cupcakes, cheater version
1 stick (real!) butter
1 box plain graham crackers, crushed (all 3 plastic sleeves)
1 Box Duncan Hines Yellow cake mix
3 eggs, room temp
1 tsp baking powder
1 1/2 cups water
1/2 cup oil
1 Large (13 oz) jar marshmallow fluff (or use meringue frosting recipe from previous post-- I told you I'm cheating!)
1 1/2 12 oz bags high-quality chocolate chips (I used milk chocolate this time, you can use any you like)
1 1/2 cups whipped cream
Melt butter, mix with 2 cups graham cracker crumbs
Fill 36 cupcake liners with 1 tb graham cracker mixture and press lightly
Mix cake mix with remaining cracker crumbs (about 1 cup), eggs, water, and oil for 30 seconds on low speed. Scrape bowl, and mix at medium speed for 2 minutes
Fill cupcake liners 2/3 full, and bake at 350 degrees 20-22 minutes
Cool in pans 5 minutes, and place on rack to cool
When cupcakes are completely cool, warm marshallow fluff in microwave with lid removed for 15 seconds. Stir, and microwave 15 more seconds, until it can be stirred easily. Place marshmallow fluff in pastry bag fitted with Wilton #12 round tip (or equivalent). Pipe fluff into center of cupcakes, taking care not to overfill (if the cupcake cracks, it's too full!)
Prepare ganache: heat whipping cream until bubbles form around the edge of the pan (not to boiling!) and remove from heat. Have chocolate chips ready in heat proof bowl; pour hot cream over chips and allow to sit for a minute. Stir mixture until incorporated, and refrigerate until thickened to dipping consistency (until it's not too runny). You can either dip the filled cupcakes in the ganache until the topping is as thick as you desire (at least twice, usually), or you can beat the ganache until fluffy and pipe or spread the frosting on. If whipped ganache is too dry (as mine was-- just a bit!) you can beat in a small amount of whipping cream to the desired consistency.
Easy peasy!
UPDATE: After making and trying these cupcakes, I'd have to say that the crushed graham cracker crumbs in the bottom of the cupcake liners did nothing for me; I'd skip it next time. Also, the graham crackers in the cake mix made the cakes very dense (very much like a graham cracker), which isn't bad, but I might prefer to just prepare the yellow cake mix as per the package instructions and simplify the recipe. Many thanks to "Chockylit" for the inspiration!
I got it in my head to make these cupcakes for the ladies at work tomorrow:
http://cupcakeblog.com/
With some minor changes (her cupcakes are sometimes a wee bit too complicated for the likes of me, especially since I usually make things at the last minute.)
Here's my substitutions:
S'More's Cupcakes, cheater version
1 stick (real!) butter
1 box plain graham crackers, crushed (all 3 plastic sleeves)
1 Box Duncan Hines Yellow cake mix
3 eggs, room temp
1 tsp baking powder
1 1/2 cups water
1/2 cup oil
1 Large (13 oz) jar marshmallow fluff (or use meringue frosting recipe from previous post-- I told you I'm cheating!)
1 1/2 12 oz bags high-quality chocolate chips (I used milk chocolate this time, you can use any you like)
1 1/2 cups whipped cream
Melt butter, mix with 2 cups graham cracker crumbs
Fill 36 cupcake liners with 1 tb graham cracker mixture and press lightly
Mix cake mix with remaining cracker crumbs (about 1 cup), eggs, water, and oil for 30 seconds on low speed. Scrape bowl, and mix at medium speed for 2 minutes
Fill cupcake liners 2/3 full, and bake at 350 degrees 20-22 minutes
Cool in pans 5 minutes, and place on rack to cool
When cupcakes are completely cool, warm marshallow fluff in microwave with lid removed for 15 seconds. Stir, and microwave 15 more seconds, until it can be stirred easily. Place marshmallow fluff in pastry bag fitted with Wilton #12 round tip (or equivalent). Pipe fluff into center of cupcakes, taking care not to overfill (if the cupcake cracks, it's too full!)
Prepare ganache: heat whipping cream until bubbles form around the edge of the pan (not to boiling!) and remove from heat. Have chocolate chips ready in heat proof bowl; pour hot cream over chips and allow to sit for a minute. Stir mixture until incorporated, and refrigerate until thickened to dipping consistency (until it's not too runny). You can either dip the filled cupcakes in the ganache until the topping is as thick as you desire (at least twice, usually), or you can beat the ganache until fluffy and pipe or spread the frosting on. If whipped ganache is too dry (as mine was-- just a bit!) you can beat in a small amount of whipping cream to the desired consistency.
Easy peasy!
UPDATE: After making and trying these cupcakes, I'd have to say that the crushed graham cracker crumbs in the bottom of the cupcake liners did nothing for me; I'd skip it next time. Also, the graham crackers in the cake mix made the cakes very dense (very much like a graham cracker), which isn't bad, but I might prefer to just prepare the yellow cake mix as per the package instructions and simplify the recipe. Many thanks to "Chockylit" for the inspiration!
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