recipe: s'more cupcakes

I couldn't find where I posted this before but I just made these and will hopefully be able to spare you from making the same mistakes I did. The cupcakes are still edible but they didn't turn out as I hoped. My original plan was to make giant cupcakes. This meant I wouldn't be able to use liners but I didn't think it would matter. I was wrong. I'm not sure if I underbaked the cupcakes or overbaked them. Either way they didn't want to come out of the pan without a fight. As a result, I spooned out the pieces and put them in a container. I know have a massive pile of s'more-y yumminess - it just doesn't look all that pretty. I had doubled the recipe since I was making bigger cupcakes. After the first pan not working out, I still had enough batter to make 12 normal size cupcakes (and I used liners). However, I still didn't get the time right. I thought they weren't done after 15 minutes and left them in for a little longer. When I checked on them again, they had run out of the liners. I pulled them out and let them cool. I was able to get them out of the pan but they don't look like Bakerella's. I'll add the extra marshmallow and chocolate right before serving them but I'm determined to get it right next time. I wonder if I didn't add enough of the graham cracker batter? Again, now I know what to do differently next time. There are several parts to this recipe - it's not one to try and make it a rush. You can go to Bakerella's site for picture-by-picture instructions.

Cupcakes
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

"Preheat oven to 350 degrees F. In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk. Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other. Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined. Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping. Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface. Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. Sprinkle with more topping mixture.

Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops.

This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16.

Let cool and top with ganache.

Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth. Pour over cupcakes and add more marshmallows if you desire."