Ingredients
- 1-1/2 cup Betty Crocker SuperMoist Chocolate Fudge Cake Mix
- 1 egg
- 1/3 cup water
- 6 tablespoons butter, melted
- 2/3 cups graham cracker crumbs
- 1 tablespoon sugar
- 1/2 gallon chocolate ice cream
- 1/4 cup chocolate chips
- 1/4 cup Betty Crocker Whipped Frosting, Milk Chocolate
- 12 large marshmallows
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine cake mix, egg, water, and 3 tablespoons butter. Beat until well combined.
- In a small bowl, mix together remaining melted butter, graham cracker crumbs and sugar.
- Spoon 1 tablespoon of graham cracker mixture into the bottom of 12 cupcake tins lined with parchment cupcake wrappers. Spoon 2 tablespoons of cake batter on top of the graham cracker crust.
- Bake cupcakes in a preheated oven for 8-12 minutes, just until the top springs back to the touch. Remove and cool completely.
- Soften ice cream and place large scoops on top of each cupcake. Please in freezer until solidly frozen.
- Turn on a large burner of a gas or electric stove. Place marshmallows on a skewer and toast over burner just until golden brown. (Or toast marshmallows over a hot grill if preferred.) Set marshmallows aside.
- Place chocolate chips in a small microwave-safe bowl. Heat until melted in microwave, about 60 seconds. Stir in chocolate frosting, then heat again until melty. Stir until smooth. Allow to cool to the touch.
- Working quickly, remove cupcakes from their wrappers. Top with chocolate frosting mixture and a toasted marshmallow.
- Work on 3 cupcakes at a time to keep the batch from becoming overly melty. Once marshmallows are in place, return cupcakes to the freezer until serving time.