These were DIVINE! But the marshamallow is so gooey, it's best to eat with a fork. Totally worth it!
First layer - Graham crackers
1 package graham crackers
1/2 cup butter softened
2 T sugar
Blend in a food processor until smooth. Add about 1 T to the bottom of each cupcake paper and pack down. Bake at 350 for 5 minutes
Second layer - fill cups with your favorite chocolate cake box cake
Third layer - Once cupcakes have cooled, scoop a small amount out of the middle of the cupcake. Fill with hot fudge topping, replace top.
Fourth layer - Melt marshamllow fluff until smooth and creamy. Drop a small dab onto the top of each cupcake. THIS IS MESSY!! The fluff runs down the side of the cupcake and next time I would probably omit this step.
Fifth layer - Boiled fluffy icing
1 1/2 3 tablespoons Meringue Powder
1/4 cup cold water
1 cups granulated sugar
2 Tbs corn syrup
1/4 cup water
Makes: About 4 cups of icing.
Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes. In microwave safe bowl combine sugar, corn syrup and 1/2 cup water. Heat on high bringing syrup mixture to a boil (approx. 5 minutes). Remove from microwave and let mixture cool slightly (1-2 minutes). Slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes until stiff and glossy.
Pipe onto cupcakes and "toast" with a butane torch