S'Mores Cupcakes

S'Mores Cupcakes
Adapted from The Cake Mix Doctor’s Cupcake book, p. 121-123

7 whole graham crackers, crushed
1 cup sour cream-regular or lite, but not fat-free
1 (18.25 ounces) package German’s chocolate cake mix
1 (3.4 ounce) package vanilla instant pudding, not sugar-free
½ cup water
½ cup vegetable oil
4 large eggs
1 cup milk chocolate chips
2 (1.55 ounce) Hershey Milk Chocolate candy bars, broken into squares
Marshmallow Icing

Preheat oven to 350 degrees. Line 2 (12-cup) muffin tins with paper liners. Set pans aside. Mix together water, oil and eggs and pour into the mixing bowl. Add sour cream and mix until incorporated. Add cake mix and pudding mix. Mix on medium to medium high for 2 minutes. Scrape bottom of bowl to make sure everything is mixed well. Remove bowl from stand and scoop 2 tablespoons into each cup. Sprinkle 1 teaspoon of crushed graham crackers on top of cake batter then top with 1 tablespoon batter. Sprinkle with 1-2 teaspoons chocolate chips. Bake at 350 degrees for 19 to 22 minutes, or until tops spring back. Allow to cool to room temperature, then ice with Marshmallow icing, sprinkle with remaining graham cracker crumbs and top each cupcake with a piece of Hershey’s chocolate.

Makes 24 cupcakes.

Marshmallow Icing

1 (13 ounce) jar marshmallow crème
3 tablespoons sour cream, regular ot lite, not fat-free
1 teaspoon vanilla
2 cups powdered sugar

Remove lid from jar of marshmallow crème and microwave for 20 to 30 minutes. Spoon marshmallow crème into mixing bowl and whip for 30 seconds. Add sour crème and vanilla and whip for 1 minute. Add powdered sugar and mix until all sugar is incorporated. Dip cupcake tops into icing, allowing excess to drip off. Sprinkle with graham cracker crumbs and top with a piece of Hershey’s chocolate.