S'mores Cupcakes - Recipe #4

via Le Petite Kŭp’kāk by Melissa on 1/20/10

My tips:

If I were to bake these again I would make sure to add in that seventh layer, however, I would bake the cupcakes for ten minutes, remove them from the oven, then add the graham cracker crumble so it doesn't melt into the cake. Continue to bake until the edges look firm. **These cupcakes will ooze like bakerella states, so prepare your oven. Luckily for me I use a 24-cupcake pan so I put them in the middle of the pan to avoid spillage. I have a torch, but of course the one time I really wanted to use that handy-dandy device it was out of butane. So, I turned my oven to the low-broil setting and placed the rack one below the flame. I placed the cupcakes on a small cookie sheet and placed them in the oven with the door open to watch the marshmallows while they got their scrumptious toasty-ness on. I then topped the cupcakes with the gooey chocolate ganache! I baked them in liners, but you could do without.