Ingredients
Scale
FOR THE CRUST:
- 1 1/2 cups graham crackers, about 20 crushed
- 1/3 cup sugar
- 5 tablespoons unsalted butter, melted
FOR THE CUPCAKES:
- 1 box (15.25 oz) Devils Food Chocolate cake mix
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1/2 cup mini chocolate chips
MARSHMALLOW FROSTING:
- 1 container (7 oz) Marshmallow creme
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon clear vanilla extract
TOPPINGS:
- Chocolate bars
- Graham Cracker crumbs
- Mini chocolate chips
Instructions
FOR THE CRUST:
- Turn the oven to 325°F. Add cupcake liners to pan and set aside.
- In a medium bowl, combine the graham cracker crumbs and sugar together. Melt the butter and add it to the bowl. Combine mixture.
- Add 1 tablespoon mixture to each liner and press down with spoon or your finger.
- Bake for 6-8 minutes, remove from oven and let cool for 5 minutes.
FOR THE CUPCAKES:
- Increase oven temperature to 350°F.
- In a large mixing bowl, mix together the cake mix, eggs, buttermilk and oil until smooth.
- Divide the batter on top of cooled graham cracker crust.
- Sprinkle with chocolate chips and graham cracker crumbs.
- Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven to wire rack and allow to cool completely.
FOR THE FROSTING:
- Cream the butter in large mixing bowl.
- Add marshmallow creme and vanilla extract and mix until smooth.
- Gradually add powdered sugar and beat until smooth.
- Frost the cupcakes and decorate as desired.
Nutrition
- Serving Size: 1
