1 cup fine graham cracker crumbs
1/2 cup sifted flour
1 1/2 teaspoons baking powder
Pinch of salt
1/4 cup butter or margarine (at room temperature)*
1/4 cup shortening (at room temperature)
1 cup granulated sugar
2 eggs plus 1 egg white**
1/2 teaspoon vanilla extract
About 18 marshmallows, each cut in half, divided
About 4 plain milk chocolate candy bars, unwrapped,
broken into individual squares and divided
Sift together the first 4 ingredients; set aside.
Heat oven to 375 degrees F.
In a medium bowl, cream butter and shortening together thoroughly until smooth. Gradually add sugar, beating until light and fluffy. Add eggs and egg white, beating well after each addition. Beat in vanilla extract. Stir in dry ingredients, mixing well. Spoon batter into muffin pans (2 3/4-inch diameter or 1 7/8-inch diameter) lined with paper baking cups, about one-third to one-half full. Insert a marshmallow half or miniature marshmallow into each; top each marshmallow with 1 to 2 chocolate candy squares. Bake for about 18 to 20 minutes (about 12 to 15 minutes for 1 7/8-inch diameter cupcakes) or until done.
Remove from oven. Top each hot cupcake with an additional chocolate candy square and then a marshmallow half or miniature marshmallow. Broil, about 6 to 8 inches from heat source, just until marshmallows melt and turn a light brown on top. Remove cupcakes from oven and allow to cool before serving.
Yields about 15 to 18 (2 3/4-inch) or 3 to 4 dozen (1 7/8-inch) cupcakes
* May omit butter or margarine and/or shortening, if desired; add 1/2 to 1 cup Smucker’s Shortening & Oil Baking Replacement to batter.
** May omit eggs, if desired; add the equivalent in egg substitute of 2 eggs, i.e., Egg Beaters, to batter. Do not omit egg white.
NOTE: use miniature marshmallows for 1 7/8-inch diameter cupcakes. Do not cut each in half.
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