-
1
Cupcakes:
-
2
Combine 1 cup of graham cracker crumbs & 1/4 cup of melted butter. Scoop heaping tbsp into each liner, pressing down to cover bottom.
-
3
Beat 1/2 cup of butter on high until soft, abt 30 secs. Add in brown sugar. Beat on medium-high until light & fluffy, abt 3 mins.
-
4
Add eggs one at a time, beat for 30 secs after each . Set aside.
-
5
Mix flour, graham cracker crumbs, baking powder, & salt in bowl.
-
6
Measure out milk & vanilla together in separate bowl.
-
7
Add flour & milk mixture to butter/sugar mixture. Beat to combine.
-
8
Fill cupcake cups with cake batter (2/3-3/4 full).
-
9
Place tins on middle rack of 350 degree oven. Bake 20-22 mins, rotating pans halfway through.
-
10
Remove cupcakes & let it cool down for 20-30 mins.
-
11
After cooled, use a knife & cut hole in cupcakes. Fill with chocolate fudge filling. Put top back on to prevent marshmallow frosting from seeping in.
-
12
Top each cupcake with marshmallow frosting with greased spatula right after whipping for easy handling.
-
13
Decorate with chocolate drizzles & graham cracker crumbs.
-
14
Chocolate Fudge Filling:
-
15
In double boiler, mix all ingredients together until fully combined.
-
16
Marshmallow Frosting:
-
17
Pour 1/3 cup cold water into bowl of electric mixer. Sprinkle with gelatin; let mixture soften, about 5 mins.
-
18
Place sugar, corn syrup, salt, & 1/3 cup water in medium saucepan. Cover; bring to boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on candy thermometer, abt 5 mins.
-
19
With mixer on low, whisk gelatin mixture, & slowly pour syrup in steady stream down the side of the bowl to avoid splattering.
-
20
Gradually raise speed to high; beat until mixture is thick, white, & has almost tripled in volume, abt 12 mins.
-
21
Add vanilla, & beat 30 secs to combine.
-
22
Frost right after beating with greased spatula.
