- 24 paper liners for cupcake pan
- 7 whole graham crackers, coarsely chopped (do not use boxed graham cracker crumbs)
- 1 C. sour cream
- 1 18 1/4 oz. plain German chocolate cake mix
- 1 3.4 oz. pkg. vanilla instant pudding mix
- 1/2 C. water
- 1/2 C. vegetable oil
- 4 large eggs
- 1 C. milk chocolate chips
- Marshmallow Frosting:
- 1 13 oz. jar marshmallow creme
- 3 Tbs. sour cream
- 1 tsp. pure vanilla extract
- 2 Hershey's milk chocolate bars, broken into 24 small pieces
Place rack in center of oven and preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set pans aside. Place 1 scant Tbs. of chopped graham cracker crumbs in the bottom of each liner. Set aside. Reserve the remaining graham cracker crumbs for garnish. Set aside 3 Tbs. of the sour cream for the frosting.
Place the cake mix, pudding mix, remaining sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides if needed. The batter should look thick and well-combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter.
Spoon or scoop 1/4 C. batter into each lined cupcake cup, filling it 2/3 of the way. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they spring back when lightly pressed with your finger, 19-22 minutes.
Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners; lift the cupcakes from the bottoms of the cup with the end of the knife and pick them out of the cup carefully with your fingertips. Place them on a wire rack to cool 15 minutes before frosting.
Carefully remove the liner from each cupcake, taking care that the graham cracker crumbs don't fall off, before frosting them. Place a heaping Tbs. of frosting on each cupcake and with a metal short spatula or spoon, swirl to spread it out, taking care to cover the tops completely. Garnish with the reserved chopped graham crackers and a piece of milk chocolate and serve.
To make frosting, remove the lid from the glass jar of marshmallow creme and place the jar in the microwave on high power for 45 seconds. With small rubber spatula, scrape the creme out of the jar and into a mixing bowl. Add the sour cream and vanilla extract. With an electric mixer, beat the mixture on medium speed until the frosting is fluffy and well- blended, 1 minute.
Yield: 24 cupcakes
From: "Cupcakes: From the Cake Mix Doctor" by Anne Byrn