Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups whole milk
- 1 cup mini chocolate chips
- 1/2 cup unsalted butter, room temperature
- 1 cup confectioners sugar
- 1 tsp vanilla extract
- 1 jar marshmallow fluff
- Pinch of salt
- 1 tsp milk
- 1/2 tsp cream of tartar
Instructions:
Warm up your oven to 350F 175C and put cupcake liners in a muffin tin
Graham cracker crumbs, cocoa powder, all-purpose flour, baking powder, baking soda, and salt should all be mixed together in a bowl
Place 1/2 cup of unsalted butter and granulated sugar in a different bowl
Beat them together until they are light and fluffy
After adding the vanilla extract, beat in the eggs one at a time
Take turns adding the dry mixture and the milk to the butter-sugar mixture
Start with the dry mixture and end with the milk
Dont mix any further than that
Its okay to add the little chocolate chips
The batter should be about two thirds of the way up each cupcake liner
Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
Before frosting, let the cupcakes cool all the way down
Mix together 1/2 cup of unsalted butter, confectioners sugar, vanilla extract, and a pinch of salt to make the frosting
Beat the mixture until it is smooth and creamy
Put marshmallow fluff, milk, and cream of tartar in a different bowl
Mix everything together and beat until its light and fluffy
Fold the marshmallow mixture into the butter mixture slowly until it is all mixed together
Once the cupcakes are cool, pipe or spread the frosting on them
Toast the marshmallow frosting with a kitchen torch until it turns golden brown
Serve and have fun
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