/**code for yoast breadcrumb */


3 c. graham cracker crumbs (about 20 full-sheet graham crackers)

12 tbsp. melted butter

1/2 c. granulated sugar

Pinch kosher salt

Devil’s food cake mix, plus ingredients called for on box

1 c. chocolate chips

1/2 c. heavy cream

24 marshmallows


  1. Preheat oven to 350° and line two 12-cup muffin tins with cupcake liners.
  2. Make cupcakes: Combine graham cracker crumbs, melted butter, sugar, and salt in small bowl. Press about 1 tablespoon of mixture into each cupcake liner to make mini crusts.
  3. Prepare cake mix according to box instructions and divide batter between liners and bake for a couple minutes less than the box instructs, about 16 minutes.
  4. While the cupcakes are baking, make a quick ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat and bring to a gentle simmer. Pour hot cream over chocolate chips, whisking constantly until smooth.
  5. When cupcakes are almost done baking, pull them out and spoon about a tablespoon of ganache onto each cupcake, then top each with a marshmallow. (If it feels unwieldy, place the marshmallow on its side.) Return trays to oven and bake—watching closely! —until marshmallows are golden and very soft, 4 to 5 minutes more.