Mini Smores Cupcakes

Directions

1. 1
   Preheat the oven to 350 F. Line a mini muffin pan with paper wrappers.
2. 2
   Using a small ice cream scoop or a tablespoon measure, scoop the Devils Food Cake batter into the prepared pan.
3. 3
   (The batter should come halfway to two-thirds the way up the sides of the mini muffin wrappers.)
4. 4
   Bake for 12 to 15 minutes, rotating the pan once halfway through, until the centers of the cupcakes spring back to the touch.
5. 5
   Remove the cupcakes from the oven, let them cool slightly in the pan, then finish cooling them right side up on a wire rack until they reach room temperature.
6. 6
   Repeat this process to bake the remaining batter, as necessary.
7. 7
   While the cupcakes are baking and cooling, prepare the Marshmallow Icing, if you have not already done so.
8. 8
   Set it aside.
9. 9
   Once all the cupcakes have cooled to room temperature, fit a pastry bag with a large star tip and fill it with icing.
10. 10
    Pipe a star-shape dollop of icing on top of each cupcake (see Filling a Pastry Bag and Piping, page 11).
11. 11
    Repeat until all the cupcakes have been iced.
12. 12
    Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 24 hours.
13. 13
    Bring them to room temperature before serving.
14. 14
    Just before serving, generously sprinkle the graham cracker crumbs across the tops of the iced cupcakes.
15. 15
    This recipe will also yield 15 to 18 standard-size cupcakes or a two-layer 6-inch cake, baked accordingly.
16. 16
    To make Smores Cake, ice chocolate cake layers with Marshmallow Icing and gently press graham cracker crumbs against the sides (see Blueberry Cheesecake, page 123, for instructions on adhering cookie crumbs to the sides of cake).