Rating: 3.8 stars
560 Ratings
  • 5 star values: 180
  • 4 star values: 191
  • 3 star values: 106
  • 2 star values: 61
  • 1 star values: 22

This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

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  • Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

  • In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

  • Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

  • Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

  • Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

  • Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Reviews (101)

560 Ratings
  • 5 star values: 180
  • 4 star values: 191
  • 3 star values: 106
  • 2 star values: 61
  • 1 star values: 22
Rating: 1 stars
02/06/2016
At first, I was very excited for these. I have many problems with this recipe. The measurements are WAY OFF. We followed the directions exactly. The cupcakes caved in. We were very disappointed with the turn out. We were making these for the Super Bowl, but they would've been more appropriate for the "deflate gate" more than anything. There is no flavor in the cupcakes, and more. 1/2 a star
Rating: Unrated
11/27/2015
Liked it, didn't love it. Graham cracker layers added nice texture. Chocolate layer at bottom made it too sweet. Torched icing was a nice finish. Next time I'll omit the chocolate layer on the bottom. As for quantity, I had enough extra batter to make a dozen cupcakes (w/o extra layers/toppings), and half the icing recipe was plenty for two dozen s'mores cupcakes. Baked for 19 minutes.
Rating: Unrated
11/14/2014
I have made these for multiple events including fundraisers and birthdays! The only thing I do differently is use chocolate chips instead of chopped chocolate (I've done it both ways...both work just fine!). Other than that..I follow it to tee and these come out beautifully every time!
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Rating: Unrated
03/13/2014
I made this one today. Couldnt make out when the cup cake was done since everytime I inserted my tooth pick,it came out moist...As a result the biscuit crust at the base got burnt..Nevertheless I know where I went wrong and I loved it simply... I made a eggless version of this and used Digestive biscuits instead.. This one rocks!!! Thank you Trophy Cupcakes.. :)
Rating: Unrated
08/03/2013
This recipe is fabulous. I had success with the cake batter and crust. The frosting was so silky smooth and fluffy, and they torched up beautifully. The only trouble I had was the frosting turning to sugar after 5-6 hours. Is there a way to stop the crystallization? Did I do something wrong in the process?
Rating: Unrated
07/12/2013
This recipe is absolutely amazing! I have been making it since I first saw Jennifer Shea of Trophy Cupcakes on the show. I have people request them all the time for weddings, showers, birthday parties. The batter is really runny, but that is right. The filling takes up so much space on the bottom of the cupcake liner that there is the tendency to overfill the liners and then the cake will fluff up a little too high. Marshmallow topping...watch the video before you make it.
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Rating: Unrated
06/01/2013
I have tried this recipe three times now. I figured if it's from Trophy Cupcakes, then they must know what they are doing. I made them exactly as directed, but each and every batch has turned out horrible. The cupcake papers overflow with batter, even though I meticulously filled them 3/4 full as the recipe states. They rise feebly, and then collapse in a puddle of chocolate ooze when they begin to cool. I even tried filling them 1/2 full, thinking that would help. Nope. Good flavor though.
Rating: Unrated
05/23/2013
Was not a fan.
Rating: Unrated
05/20/2013
One more thing: you really can make the cupcake portion three days ahead. They hold up great in an airtight container. The icing also stores well in the fridge in a pastry bag. But you should pipe and torch the icing at most a few hours before use, otherwise it loses the toasty-ness and the icing starts to deflate--it puffs up wonderfully when you toast it. And I highly recommend a kitchen torch.
Rating: Unrated
05/20/2013
This recipe was an unqualified hit--"best cupcake ever" was tossed around more than once. The textural contrasts between the graham cracker crust, the cake, and the icing was great. I offer the following suggestions: -I substituted half cup of espresso for a half cup of the boiling water -I used whole chocolate chips, unchopped -I didn't prebake the crusts for the second batch and they seemed fine -You only really need half of the icing recipe
Rating: Unrated
03/04/2013
I made these for a baby shower; the mom-to-be is s'mores obsessed! They were a huge hit, everyone loved them. Toasting the topping really gives you that true s'mores taste. I was able to make them the day before and they held up fine. Fantastic recipe! I tried to toast under the broiler to save time which worked ok, but they were prettier doing it with a torch, and it went pretty quickly...
Rating: Unrated
01/26/2013
I made these cupcakes for my adult daughter's birthday... they were a huge hit! Each of us ate two! The cupcakes were moist and the toasted marshmallow frosting was wonderful. The graham gracker crust worked out great. While a few cupcakes overflowed, they were all great. I got 28 cupcakes from the recipe, but the IKEA paper cups were probably a bit smaller than the standard. I would highly recommend this recipe! YUM!!
Rating: Unrated
10/26/2012
This is a labor-intensive recipe. The first time I tried it, the graham cracker burned on the bottom; but with that removed, it was tasty. The next time I made it I tried it without the graham cracker bottom but it was a bit too chocolately. I think I would have liked them better if they were less dense. I'm not sure they're worth all the effort. (My daughter was nuts to try these) They look just like the picture though when they're finished which is a rarity. (at least for me)
Rating: Unrated
03/18/2012
Awesome cupcakes. Torching the tops was the best part. I added 1/4 more sugar because I didn't read the recipe correctly and they were a little too sweet. When I make these again I will reduce the sugar in the graham cracker crust or eliminate it all together. The frosting is excellent and needs to be whipped for the time indicated in the recipe so it's nice and stiff. Yum!
Rating: Unrated
11/08/2011
If you're wondering if you should make this recipe or not, do it. I mean it, go go go!
Rating: Unrated
10/31/2011
Favorite Cupcake ever!! The only suggestion I have is, cut the frosting ingredients in half. Way too much frosting left over, oh and you don't have to fine chop the chips, I just added them whole and they were so yummy.
Rating: Unrated
10/05/2011
These cupcakes are AMAZING!!!! I made 2 dozen, and had enough batter for another 12 cupcakes. The first 2 dozen I made 1 1/2 batch of the graham crust, and used a good TBSP in the bottom. I found the crust a bit sweet, so I didn't add the sugar to the crust for the last 12, and I preferred them without the sugar in the crust (Not so sweet, sugar makes it kinda grainy too). I also only used 3/4 cup boiling water instead. If you put to much graham on top of the batter, the middle sinks.
Rating: 4 stars
05/04/2011
awsome!! really moist cake! first time I made this recipe I fill the cups too much and they split.
Rating: Unrated
02/01/2011
I've been baking these cupcakes for a year now and every time I bake them they're a HUGE hit. They've been declared the best cupcakes ever from a couple of my taste-testers.
Rating: Unrated
01/28/2011
These are awesome. I live in high altitude, so I added even more flour to the extra flour reccomended. The marshmallow frosting sets up firm, providing that you beat it until stiff and use it immediately. It gets kindof blah after a while. I didn't have a torch and planned on using my broiler, but I guess my broiler doesn't work either. So I used a lighter/candle. It was a drag, but it worked. People ravedd.
Rating: Unrated
07/20/2010
Is the kitchen torch necessary, because I don't have one. I saw someone said they used their oven's broiler-does that work?
Rating: Unrated
07/20/2010
The batter is supposed to be runny. That is what insures a rich, moist cake. The recipe is almost identical to the "Perfect Chocoalte Cake " recipe on the back of the Hershey's Cocoa can, which I have made for years. Mrs. Shea has tweeked the recipe and added smores elements that make this a delicious and unique cupcake. I live in Seattle and had Trophy cupcakes cater my daughter's wedding. All thier cupcakes are delicious but this is one of our favorites. Thanks for sharing this recipe !!
Rating: Unrated
07/09/2010
These turned out perfectly! so yummy! My co-workers devoured them in a matter of minutes, and i was asked to make them for one of their baby showers afterward! (besides who doesnt like playing with a kitchen torch?!) I definitely suggest these!
Rating: Unrated
07/06/2010
(cont.) and the grahams was a bit off. I followed the recipe exactly
Rating: Unrated
07/06/2010
This cupcake is yummy, but I believe that the recipe is probably made for a larger, bakery-sized cupcake pan, rather than the standard size that most of us have @ home. I had left over cake batter and left-over meringue. Consequently, the balance of the chocolate
Rating: Unrated
06/11/2010
I agree - the batter is runny, so it doesn't bake according to directions. After all the steps and effort put into this, the end result wasn't worth it. The marshmallow frosting is easy and very pretty, but it could've been put on any cocoa based type of cupcake with sprinkled chocolate and toasted graham cracker crumbs on top. Easier and not so many steps. Sometimes more is not better - the basic ingredients in this recipe are in MANY other recipes. They end up all tasting the same.
Rating: Unrated
04/25/2010
Though the cupcake recipe is runnier than most, I made it as directed and they came out perfect. I tried to alter the marshmallow frosting by adding 1 less white and a little less sugar,and I also made the mistake of adding in the vanilla too soon. It didn't work out though it still tasted good. Next time I'll follow it exactly. This is a real winner.
Rating: Unrated
04/25/2010
Though the cupcake recipe is runnier than most, I made it as directed and they came out perfect. I tried to alter the marshmallow frosting by adding 1 less white and a little less sugar,and I also made the mistake of adding in the vanilla too soon. It didn't work out though it still tasted good. Next time I'll follow it exactly. This is a real winner.
Rating: Unrated
04/23/2010
these look delish!
Rating: Unrated
03/05/2010
AMAZING! very much worth the effort. a few of my friends have had success with the recipe as well. definitely my new favorite dessert!
Rating: Unrated
02/14/2010
Rating: Unrated
11/20/2009
mmm%21
Rating: Unrated
08/26/2009
OMG - YUM. I halved this recipe and followed the advice about less water, more flour, and they turned out amazingly well, remarkably tasty, and extraordinarily moist. (Halfway between cake and brownie consistancy.) Someone posted to add the extra flour just before portioning into cups, but this led to little white globs on top of my cakes. Just add w/rest of flour - 3 T. for full recipe.
Rating: Unrated
06/11/2009
Please ignore my last post (I can't figure out how to withdraw it!) It was for the recipe found in Martha's new Cupcakes cookbook and looked similar. I guess I'll try these next time!
Rating: Unrated
05/20/2009
Love2Nurse: I have seen the wire mesh bowls at Target and Williams-Sonoma.
Rating: Unrated
05/20/2009
I modified the recipe by exchanging milk for Buttermilk, oil for applesauce, and graham cracker crumbs for oreo cookie crumbs. Oooh My. These are soooo good! They are so cute!
Rating: Unrated
05/18/2009
Does anyone know where I can buy a wire mesh bowl similar to the one that Martha uses to sift flour, etc. Thank you!
Rating: Unrated
05/17/2009
I absolutely love these cupcakes. I haven't made the recipe yet. But I have eaten them at Trophy cupcakes in Seattle! They only sell these ones twice a week! I can't wait to bake them at home!
Rating: Unrated
05/17/2009
are cupcakes the new cookie?
Rating: Unrated
05/08/2009
The video says Valrhona chocolate, but the recipe says NOT Dutch processed. Which is it?
Rating: Unrated
05/08/2009
Do you really need an an electric mixer? That i mean for the muffin not for the top
Rating: Unrated
02/28/2009
These are hands down the best cupcakes I have ever made! People all but faint over the taste every time I make them. Other than using chocolate chips that had been given a few whirls in the food processor, I made the recipe as stated and made sure not to overcook.
Rating: Unrated
02/25/2009
Did anyone ever try freezing the cupcakes after they've been frosted?
Rating: Unrated
01/05/2009
yummfest
Rating: Unrated
12/06/2008
These took so much time, but turned out gorgeous and delicious. The crunch of the graham cracker crumbs were awesome!
Rating: Unrated
11/26/2008
YUM! But should have listened to the advice of the others, less water and more flour, but still great. Highly recommend. Using this as a T-giving dessert for kids.
Rating: Unrated
11/08/2008
While the batter is runnier than typical cupcake batter, this was not a problem as other reviewers said. The cupcakes were absolutely delicious and moist ( I halved recipe, but other than that followed it exactly). These were a huge hit at a party and I would highly recommend this recipe.
Rating: Unrated
11/01/2008
I'm in Colorado{high altitude) and followed recipe exactly. The cup cakes turned out fatastic
Rating: Unrated
10/05/2008
First, I reduced the water to 3/4 cup based on a previous comment and used 1 3/4 cup flour vs. the 1 1/3 that the video said. With that..I LOVED these. They are time consuming and there are lots of steps. Also, be sure to let them completely cool. My batter was runny, i only used 3/4 c. water and added and extra TBSP of flour. I used my oven broiler to toast the tops. I had one after I toasted them and the bottom crust fell apart from the cake...after an hour of extra cooling, the problem solved
Rating: Unrated
10/05/2008
First, I reduced the water to 3/4 cup based on a previous comment and used 1 3/4 cup flour vs. the 1 1/3 that the video said. With that..I LOVED these. They are time consuming and there are lots of steps. Also, be sure to let them completely cool. My batter was runny, i only used 3/4 c. water and added and extra TBSP of flour. I used my oven broiler to toast the tops. I had one after I toasted them and the bottom crust fell apart from the cake...after an hour of extra cooling, the problem solved
Rating: Unrated
09/14/2008
For a beginning baker this recipe was tricky but for a Seattlite who enjoys going to Trophy Cupcakes, having this recipe was a treat!
Rating: Unrated
09/03/2008
nbabich - I am not expert but I think your batter was a little too thin and that's why the stuff sank. Next time, reduce the boiling water to 3/4 cup and add just a couple table spoons of flour and mix in right before you pour it in the cups. That's what I did when I saw it was kind of runny - mine came out fine. b
Rating: Unrated
09/03/2008
Yummy! I am not a regular baker so I can say this recipe is pretty easy even for neophytes. Mine came out perfectly, I haven't put the frosting on yet - so will see how that works tomorrow. I had plenty of mix left and made a 10" round single layer cake (and added dots of marshmallow on the top). I could have made at least 16 more cupcakes but didn't want to make additional choc and graham cracker. I could see many variations on this recipe. I used 1 1/3 cup flour and they came out fine.
Rating: Unrated
09/02/2008
These cupcakes are the best cupcakes I have ever tasted. Unbelievable!!! I used milk chocolate instead of bittersweet and I just used marshmallow fluff for the frosting. They do take a while to make but they are SO worth it.
Rating: Unrated
08/26/2008
very good
Rating: Unrated
08/25/2008
so is it 1 3/4 cups of flour or 1 1/3 cups of flour? Also, the graham cracker and chocolate mixture sank and didnt stay ontop of the cupcake. Any suggestions on why that happened? how should i fix it for next time?
Rating: Unrated
08/17/2008
I watched the video a few times to make sure of this discrepancy. On the recipe, it calls for 1 and 3/4 flour. On the video, Martha states and the owner of this recipe agrees to 1 and 1/3 cup flour. I made them yesterday with this in mind and they were wonderful and moist and the best cupcake I have ever made!
Rating: Unrated
08/08/2008
I had so much fun making these cupcakes and I even got my husbad to help toast them. Everyone loves them and keeps requesting more.
Rating: Unrated
07/22/2008
Delicious! Thanks Martha for inviting Jennifer, and to Jennifer, thanks for sharing!!!
Rating: Unrated
07/16/2008
you're wonderful
Rating: Unrated
06/20/2008
The cake itself is the best I have made, I recommend using it for a cake.I used a giant sized cupcake tin to produce supersized cupcakes. YUM
Rating: Unrated
06/16/2008
mmmmm these were soooooooo goooood......i did make a few changes though....i didn't put any of the graham crumbs on top and i didn't make the icing, instead i filled the cupcake with marshmallow fluff and topped it with ganache and then sprinkled some toasted graham crumbs...yummmmmmmm
Rating: Unrated
06/16/2008
mmmmm these were soooooooo goooood......i did make a few changes though....i didn't put any of the graham crumbs on top and i didn't make the icing, instead i filled the cupcake with marshmallow fluff and topped it with ganache and then sprinkled some toasted graham crumbs...yummmmmmmm
Rating: Unrated
06/16/2008
mmmmm these were soooooooo goooood......i did make a few changes though....i didn't put any of the graham crumbs on top and i didn't make the icing, instead i filled the cupcake with marshmallow fluff and topped it with ganache and then sprinkled some toasted graham crumbs...yummmmmmmm
Rating: Unrated
05/20/2008
I loved that these cupcakes had several different layers to them, it made them really fun to make, and made the end result even more enjoyable. Everyone loved them! I'm marking this as one of my favorites!!
Rating: Unrated
05/17/2008
This is time consuming, but fun to make. The best part of this cupcake is the graham cracker crust. Overall the cupcake has a good taste. Not as chocolatey as I was hoping. Maybe I needed to use a better cocoa, I used Nestle 100% cocoa. I also had a lot of batter left over, enough to fill another mini muffin tin.
Rating: Unrated
05/01/2008
I live in an area where kitchen torches are unavailable. Is there any other way of browning the marshmallow topping with such an instrument? Any advice is greatly appreciated! Thanks!! :)
Rating: Unrated
05/01/2008
I made these and my whole family LOVED them! Took them to school and the kids loved them as well. We have renamed them "S'more Cupcakes" because of the graham crackers, chocolate and marshmallow. Next time I will make 1/2 batch of the marshmallow ... I liked the ones with a smaller amount of fluff better. The recipie made 30 cupcakes for me. Kids had fun helping ... they smashed down the cracker crumbs and added the cholocalte in the muffin papers for me.
Rating: Unrated
04/23/2008
I made these and shared with a bunch of people and the general consensus was YUM. Some people did not like the marshmallow frosting which I might substitiute with a 7 minute frosting next time.
Rating: Unrated
04/23/2008
I made these and shared with a bunch of people and the general consensus was YUM. Some people did not like the marshmallow frosting which I might substitiute with a 7 minute frosting next time.
Rating: Unrated
04/17/2008
Made these last night and they were a little bit of a disaster. I filled my cups just a little too much and they ended up a goopy mess. Do not overfill! Also, they needed a lot more baking time (an extra 6-8 minutes) and they still have more of a undercooked brownie consistency. I followed the instructions to the letter but wondering how I could end up with such wacky results...
Rating: Unrated
04/14/2008
(follow on from comment below) and Decker Heat Gun that I would usually use for heat embossing on my paper crafts, to caramel the marshmallow topping. It worked like a charm.
Rating: Unrated
04/14/2008
Here in Australia I used Arnotts Nice biscuits for the bases. Also, I don't own a creme brulee torch (always wanted one though), so I put my craft supplies to good use and used by trusty Black
Rating: Unrated
04/14/2008
I made these cupcakes last weekend for a party my daughter was hosting for her sister-in-law. They were time consuming but well worth it! The cupcakes were deliciious and reminiscent of the s'mores we made at girlscout campfires. I didn't have a torch so I used my stove top instead. Just as we did to toast marshmallows for s'mores, I used the flame from my gas cooktop to toast the frosting on the cupcakes! They turned out just like the photo and my daughter and her guest were impressed!
Rating: Unrated
04/11/2008
i had these at trophy cupcakes, and they're great! i can't wait to try the recipe, im sure it will be delicious!
Rating: Unrated
04/10/2008
I make these tonight, and upon baking the second time (after toasting the graham bottoms), they sunk? My batter was very wattery? Anyone else? Any suggestions as to what I may have done wrong.
Rating: Unrated
04/08/2008
I tested these this past weekend with plans to make them for my daughter's 2nd bday next week. They were delicious and beautiful (just like the picture), however, I ended up with enough batter to make an additional 5" round cake. Am I the only one? One of my cupcake pans is older (my grandmother's) and one is a newer Wilton brand with cups a touch smaller, but not noticeably. Also, I'm considering making this as a larger cake - has anyone tried to do that?
Rating: Unrated
04/08/2008
I made a vegan version of this cupcake (thank goodness for vegan versions of marshmallows, graham crackers, and chocolate! hooray! haha) - it's HEAVENLY; and a true crowd-pleaser.
Rating: Unrated
04/08/2008
I made a vegan version of this cupcake (thank goodness for vegan versions of marshmallows, graham crackers, and chocolate! hooray! haha) - it's HEAVENLY; and a true crowd-pleaser.
Rating: Unrated
04/07/2008
I didn't have graham crackers at home but wanted to make these cupcakes. I used 3/4 cup shortbread cookies and 3/4 cup lightly salted dry roasted peanuts. I chopeed both up together into a workable consistency and then addedd the butter as per the recipe. I also topped the cupcake with this mixture instead of the graham crackers. In addition to that change, I didn't make the marshmallow topping, instead, I used a Betty crocker Caramel Icing. Everyone that has tried one has absolutely loved the nutty flavor and the caramel icing gives it a unique touch as well. I loved how moist these cupcakes turned out and will definitely use the recipe (with minor changes) again.
Rating: Unrated
04/07/2008
I used a vegan cupcake recipe, then graham crackers and the chocolate...it turned out Delish!
Rating: Unrated
04/07/2008
I made this recipe with Skim milk, and it turned out great! I also halved the recipe. Since I didn't have a kitchen torch, I used the high broiler setting on my oven and just watched the topping turn a golden brown. It wasn't quite as pretty as the ones on the show, but everyone was still impressed and loved the cupcakes. Thanks Martha and Trophy Cupcakes!
Rating: Unrated
04/07/2008
My 9 year old son demanded that I make these!
Rating: Unrated
04/07/2008
This message is for churl. Yes you can use 1% milk. I use nonfat milk in my recipes and everything turns out great! Good luck.
Rating: Unrated
04/06/2008
I was just wondering if I can use 1% milk instead of whole milk, would it make a difference?
Rating: Unrated
04/06/2008
Can hardly wait to try this recipe! I love to make mergingue. One more reason as why I should invest in one of those mini kitchen torches! Lucky Seattle area residents to have Trophy cupcakes!
Rating: Unrated
04/05/2008
You can buy a mini creme brulee torch rather than the huge industrial model Martha used.
Rating: Unrated
04/05/2008
Is it possible to put the cupcakes on the bottom oven rack, with oven on broil, and obtain the same results as using a torch?
Rating: Unrated
04/05/2008
they said on the show that it was swiss meringue
Rating: Unrated
04/05/2008
hi, im from mexico and i missed the first part or the making of the frosting!!! was the frosting used in the show made from melted marshmallows or was it swiss meringue? i loooked at the recipe and it said merigue but it looked like marshmallow to me..
Rating: Unrated
04/05/2008
I live in Holland and for cheesecakes, etc. I use either speculaas cookies or any good digestive biscuit in place of graham crackers and they work perfectly!
Rating: Unrated
04/04/2008
The cupcakes at Trophy Cupcake's store sit out on the counter. They have amazing flavors. It is a must if you are in Seattle!
Rating: Unrated
04/04/2008
the recipe states that these can simply be stored in an airtight container for up to two days. If a recipe doesn't specifically request refrigeration, but states "airtight containter", that means they're ok on the counter.
Rating: Unrated
04/04/2008
Can cupcakes with a swiss meringue frosting be left out on the counter, or do they have to be refrigerated? Does anyone know if Trophy displays these cupcakes in a refrigerated display case? Thanks
Rating: Unrated