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1
Preheat oven to 350 degrees F. Line a cupcake pan(s) with 20 paper liners.
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2
Whisk together graham cracker crumbs, flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl until well combined.
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3
In a large mixing bowl, beat together 3/4 cup butter and granulated sugar with an electric mixer on medium speed until well combined.
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4
Beat in eggs one at a time until combined.
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5
Beat in 2 teaspoons vanilla.
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6
Alternate beating in 1 1/4 cup milk and flour mixture until combined.
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7
Spoon cake batter into paper liners.
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8
Bake at 350 degrees F for about 20-25 minutes or until golden brown on top and toothpick comes out clean when inserted into middle of cupcakes.
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9
Cool completely.
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10
Meanwhile, prepare frosting by beating together marshmallow fluff and 2 cups butter in large mixing bowl with electric mixer on medium speed until well combined.
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11
Beat in 2 teaspoons vanilla and 1/2 teaspoon salt.
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12
Beat in confectioners sugar until well combined.
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13
Beat in milk 1 tablespoon at a time until frosting just comes together.
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14
Refrigerate frosting for about 30 minutes or until firmer.
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15
Spoon or pipe frosting (see notes below) onto cupcakes to desired height.
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16
Refrigerate again for about 30 minutes or until frosting is firm (or freeze for about 15-20 minutes.
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17
).
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18
When frosting on cupcakes is firm enough to turn upside down, melt chocolate.
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19
I suggest using a double boiler (rather than the microwave) so that chocolate stays warm and smooth while dipping cupcakes.
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20
Dip cupcakes in chocolate letting extra chocolate to run off before placing cupcakes on a baking sheet (or dish).
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21
Sprinkle graham cracker crumbs on top of cupcakes if desired while chocolate is still warm, then place cupcakes in refrigerator for a few minutes for chocolate to firm.
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22
: I used milk chocolate, but other types of chocolate would work well too.
