Page 379 - Cupcakes

MAKES 12 CAKES (2½ INCHES EACH)

PREPARATION TIME: 20 MINUTES
FREEZING TIME: AT LEAST 3 HOURS, PREFERABLY
OVERNIGHT

ASSEMBLY TIME: 5 MINUTES

12 foil liners for cupcake pans (2½-inch size)

CRUST:

¾ cup graham cracker crumbs

¼ cup finely chopped almonds (see “the Cupcake Doctor says”)
3 tablespoons butter, melted

FILLING:

6 small bars (1.45 ounces each) Hershey’s Milk Chocolate with Almonds
3½ cups miniature marshmallows (half a 10.5-ounce bag)

½ cup milk
1 cup heavy (whipping) cream

GARNISHES:

2 to 3 tablespoons toasted almonds
2 tablespoons grated semisweet chocolate (see “the Cupcake Doctor says”)

1. Line 12 cupcake cups with the foil liners and set the pan aside.

2. Prepare the crusts: Place the graham cracker crumbs, almonds, and melted
butter in a mixing bowl and stir the mixture to combine. Spoon about 1
tablespoon of the mixture into each liner, pressing down with your fingers to
make the crust.

3. Prepare the filling: Break up the Hershey bars and place them in a large
saucepan over low heat with the marshmallows and milk. Heat, stirring