7 whole graham crackers, coarsely chopped
1 & 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted
3/4 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/3 cup vegetable oil
1 tsp vanilla
3/4 cup buttermilk
1/2 cup chocolate chips
Preheat your oven to 350 degrees and line a cupcake pan with paper liners. Place about 1 Tbs. of chopped graham cracker crumbs in the bottom of each liner. Set aside and reserve the remaining crushed crackers. Mix together flour, cocoa, baking soda and salt in a small bowl. In a large bowl, whisk together sugar, oil, egg and vanilla until smooth. Alternately whisk in flour mixture and buttermilk until smooth. Stir in chocolate chips. Scoop batter into pan and bake 22-27 minutes until tops of cupcakes spring back when lightly touched. Cool in pans for 10 minutes, then remove and cool completely on wire rack.
For the marshmallow frosting you will need:
* 1 cup unsalted butter, softened
* 1 (7 ounce) jar marshmallow cream
* 1 cup confectioners’ sugar
* 1/2 teaspoon vanilla extract
Beat butter in a large bowl with mixer on high speed until creamy. Beat in marshmallow creme. Reduce speed to low, and beat in confectioners’ sugar and vanilla. Increase speed to high; beat until fluffy.
Top frosted cupcakes with graham cracker crumbs and a mini chocolate bar.
Pairs Well With
stolen from Bake & Destroy!