Please, sir..... I want s'mores

Decided to try a S'mores cupcake this time.   The plan:

Graham cracker crust
Devil's food cake
Homemade marshmallow filling
Whipped chocolate ganache
Graham cracker sprinkles

First I made the graham cracker crusts.  I pulverized the graham crackers (about 10 full sheets) in the food processor and then added room temperature butter a tablespoon at a time.  I added about a total of 4 tablespoons, while the food processor was running.  I also added about a tablespoon of sugar.  Whirled it all together and then pressed it into each cupcake paper bottom.  I used about a tablespoon in each one and then pressed it down with the bottom of a glass.

So, I read all over the blogs & pinterest (including the Wilton sight) that Duncan Hines cake mixes were the best of all of them to use.  When we went to the store, they had them (you can't find that brand everywhere), so I decided to give it a try.  Well.... not sure I am impressed.

My first batch, yes, had to do a second... the first batch was an epic fail.  I added sour cream to the cake mix and apparently I either added too much or Duncan Hines doesn't like that.  They fell very far and very deep. Very sad.  :(

Now what????

I didn't have enough graham cracker to redo the crusts, so I peeled the wrappers and cut the failed cake part from the crust and reloaded it into new cupcake papers.  Then I made a new batch of cake, this time not adding anything but what the box said and crossed my fingers that it would work.  Much better!!!  yeah!

While they were baking, I started making the marshmallow cream filling.

Whipped Marshmallow Frosting
(from Sugarloco.com)

4 egg whites
1 cup sugar
pinch of salt
1 tsp vanilla

Add the egg whites, sugar, and salt to a double boiler (or bowl over a simmering pan of water).  Cook, stirring constantly, for about 5 minutes until the mixture is hot and the sugar has dissolved – it will no longer have a gritty texture, more slimy.

Transfer the hot mixture to a bowl and beat with an electric mixer on medium high until stiff peaks form, about 3-5 minutes.  When it reaches this stage, add the vanilla and whip until all combined about a minute or two more.

It gets very shiny.  It seemed to get less stiff as it sat, but it ended up just fine and held up on the cupcakes.

Next I made the whipped chocolate ganache.  I used the same recipe that I did with my first chocolate cupcakes.  Go here:  http://mamarodneyscupcakes.blogspot.com/2013/07/well-that-was-dumb.html  This time I used Hershey's chocolate chips because Hershey's bars are what you use when you are making s'mores over a campfire.  I thought that was a good choice because they taste just like a Hershey bar in little drops of goodness.

Then it was time to put them all together.  I used my handy dandy coring tool to put a hole in the middle of each cupcake.  I made sure not to go down all the way to the crust.  I filled the hole with the whipped marshmallow frosting and then mounded it up in the middle so that it was a little mountain in the middle of the top.  I then piped the whipped chocolate ganache around that and then topped it with graham cracker crumbs and a piece of graham cracker and chocolate bar.

By the way, I love my new little cupcake stands.  I think they are soooo cute.

Delish!!!!!