Graham cracker cupcakes filled with melted chocolate and topped with creamy, fluffy marshmallow buttercream frosting.
5full sheets of graham crackerscrushed into a fine powder (approximately 3/4 cup)
1/4cupwhole wheat flour
4Tablespoonsunsalted buttersoftened to room temperature
11.55oz Hershey's chocolate barsbroken into 12 pieces
1/2cup(1 stick) unsalted buttersoftened to room temperature
3 and 1/2ouncesmarshmallow creme
Preheat oven to 350ºF. Line a cupcake pan with cupcake liners and set aside.
In a medium size bowl, toss together the graham cracker crumbs, flour, baking powder, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream both sugars and butter until light and fluffy (approximately 3 minutes). Add the egg and beat on medium speed until smooth. Scrape down the sides and bottom of the bowl with a spatula, add the milk and vanilla, and beat again until combined. Mixture will be runny. This is ok. Decrease mixer speed to low and slowly add the graham cracker mixture. Beat until completely combined.
Fill cupcake liners 3/4 of the way full (I like to use an ice cream scoop with a thumb trigger). Push 2 pieces of chocolate into the center of each cupcake. They will poke out of the top a bit. Bake 18-20 minutes or until edges just start to brown or a toothpick inserted off to the side of the middle comes out clean. Remove from oven and allow to cool completely on a wire rack before decorating.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and fluffy. Add the marshmallow creme and beat on high until smooth (approximately 2 minutes).
With the mixer on low, add the powdered sugar. Increase mixer speed to medium and beat until completely combined (approximately 1 minute).
Frost the cupcakes using a piping bag or a large zip top bag with the corner snipped off. Cupcakes will stay fresh covered at room temperature up to 3 days.