Chocolate Cake for All (Happy Saturday!)

I couldn’t help but share the little adventure I just had in my kitchen with approximately a ton of chocolate cake batter (please note that this bowl is approximately 2x the size of my head):

for a couple of projects. One, to make a raspberry filled chocolate birthday cake for my awesome friend Jennie’s party tonight, the second was to make a dozen s’mores cupcakes for someone who is actually paying me (!) real (not monopoly) money (!!) for them.
S’mores cupcakes are amazing, I am sure I’m not the only person who makes them, but here’s how I decided to go about it a while back:

First, you press graham cracker crust (pulse one package graham crackers with half a stick of butter and a little sugar in the food processor) into the bottom of your cupcake liners.

Then put a little chocolate at the bottom of each cupcake, in this case I used Ghirardelli 60% pieces (which are my go-to) but regular Hersheys milk chocolate could be fun for the s’mores theme…

Then pour your favorite chocolate cake batter in (this is mine)

And bake!

After they’re cooked place one large marshmallow on top of each cupcake (or, in this case I cut two marshmallows in half and put the four halves down for better coverage).

Then, bake for just a couple minutes until the marshmallows are puffy and golden brown. The genius of this is that it’s WAY easier than frosting, but really fun so no one will think that’s why you did it!