For the cupcakes:
1 box yellow cake mix
1 1/4 cups water
1/3 vegetable oil
3 eggs I doubled this recipe, and accidentally left out an egg. Oops! You couldn't tell!
1 cup graham cracker crumbs Put your crackers in a freezer bag and bash it with a rolling pin! It's cathartic.
4 bars milk chocolate, finely chopped. Chop it very finely so that it does not sink in to your batter.
For the icing:
1 7oz. jar Marshmallow Creme
1/3 c. butter
2 c. powdered sugar
1 to 2 tsp. milk
1 bar of milk chocolate, finely chopped, to sprinkle on top
Teddy Grahams to decorate cupcakes with
- 1 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 26 regular-size muffin cups. Make cake batter as directed on box; fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
- 2 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- 3 In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. I actually spooned mine into a freezer bag with the corner cut off to work as a pastry bag. This was MUCH easier, because that icing is sticky to start with! Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered.
Also I stored mine in the refrigerator, which worked fine, but if you do that, take them out at least a half hour before you serve them. I didn't, and they were cooooold. They warmed up quickly though!
Big thanks to my mom for finding and printing the recipe for me! They really are SO good!