Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
7 whole graham crackers, coarsely chopped
1 & ¼ cups all-purpose flour
½ cup unsweetened Dutch-process cocoa powder, sifted
¾ tsp baking soda
¼ tsp salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 tsp vanilla
¾ cup buttermilk
MARSHMALLOW FROSTING
¼ cup unsalted butter, softened
1 (7½ ounce) jar Fluff, or similar marshmallow cream
2 cups confectioners’ sugar
½ teaspoon vanilla extract
Then you’re gonna:
Directions:
Preheat your oven to 350 degrees and line a cupcake pan with paper liners.
Place about 1 tablespoon 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.
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.
MARSHMALLOW FROSTING
Beat butter in a large bowl with mixer on high speed until creamy. Beat in marshmallow cream. Reduce speed to low, and beat in confectioners’ sugar and vanilla. Increase speed to high; beat until fluffy.
Frost cooled cupcakes.
Top frosted cupcakes with graham cracker crumbs and a mini chocolate bar, if desired.