- 24
Ingredients
- 7 whole graham crackers, coarsely chopped
- 1 cup sour cream
- 1 package (18.25 ounces) plain German chocolate cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 1 ⁄2 cup water
- 1 ⁄2 cup vegetable oil
- 4 large eggs
- 1 cup milk chocolate chips
- Marshmallow Frosting (recipe below)
- 2 Hershey’s milk chocolate bars (1.55 ounces each), broken into 24 small pieces (total), for garnish
Preparation
Step 1
CUPCAKES:
1. Place rack in the center of the oven and preheat oven to 350°F. Line 24 cupcake cups with paper liners. Set pans aside.
2. Place 1 scant tablespoon of chopped graham cracker crumbs in bottom of each liner. Set these aside. Reserve remaining graham cracker crumbs for
garnish. Set aside 3 tablespoons of sour cream for frosting.
3. Place cake mix, pudding mix, remaining sour cream, water, oil, and eggs in large mixing bowl. Blend with electric mixer on low speed for 30 seconds. Stop machine and scrape down sides of the bowl with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Batter should look thick and well combined. Fold in chocolate chips, making sure they are well distributed throughout batter. Spoon or scoop 1⁄4 cup batter into each lined cupcake cup, filling it two thirds of way full. (You will get between 22 and 24
cupcakes; remove the empty liners, if any.) Place pans in the oven.
4. Bake cupcakes until they spring back when lightly pressed with your finger, 19 to 22 minutes. Remove pans from oven and place them on wire racks to cool for 5 minutes. Run dinner knife around edges of cupcake liners, lift cupcakes up from bottom of cups
using end of knife, and pick them out of cups carefully with your fingertips. Place them on wire rack to cool for 15 minutes before frosting.
5. Meanwhile, prepare Marshmallow Frosting.
6. Carefully remove liner from each cupcake, taking care that graham cracker crumbs don’t fall off, before you frost them. Place heaping tablespoon of frosting on each cupcake and swirl to spread it out with short metal spatula or spoon, taking care to cover tops completely. Garnish with reserved coarsely chopped graham crackers and a piece of chocolate. Cupcakes
are ready to serve.
Store cupcakes, in cake saver or under glass dome, in refrigerator for up to 1 week.