Ingredients

The following ingredients have 24 Servings
  • 1 box chocolate cake mix (plus ingredients needed to bake)
  • 24 cupcake liners
  • 2-3 graham crackers (roughly to finely chopped)
  • GANACHE:
  • 1 c. heavy cream
  • 1 1/3 c. semisweet chocolate chips
  • pinch of salt
  • MARSHMALLOW BUTTERCREAM FROSTING:
  • 1 c. butter (softened but not to room temperature)
  • 1 1/2 c. powdered sugar
  • 1 7oz jar marshmallow fluff
  • 1/4-1/2 tsp. almond extract

Instruction

  • Bake cupcakes according to directions on the package. Remove from pans and allow to cool on a wire rack.
  • Prepare ganache by placing heavy cream in a sauce pan and chocolate chips in a glass bowl.
  • Bring heavy cream to a boil over medium-high heat, stirring to avoid scalding, and pour over chocolate chips. Allow to cool for 10 minutes.
  • Add salt and whisk together till nice and smooth. Dip each cupcake in the ganache up to the liner. Set aside to allow ganache to cool and set.
  • Prepare the frosting by placing the butter in a medium/large bowl. Beat the butter with a mixer until nice and fluffy.
  • Add the powdered sugar about a 1/2 c. at a time till well combined with the butter. Then add the almond extract. Stir in the marshmallow fluff with a spatula until mixed in.
  • Place the frosting in a 16oz frosting bag or a Ziploc bag. Cut off the tip of the frosting bag, or one of the corners of the Ziploc bag, about 3/4" up. (No frosting tip needed!)
  • Press frosting down into the corner of the bag and pipe on each cupcake in a swirl motion all around the top. Immediately add crushed graham crackers.