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1
Preheat oven to 350 degrees
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2
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
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3
Separate the mixture in half into two bowls.
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4
Stir cocoa into one bowl and the graham cracker crumbs into the other.
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5
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
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6
Repeat adding the same ingredients to the graham cracker crumb flour mixture.
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7
Prepare the graham cracker crumb topping.
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8
Add the brown sugar and crumbs in a small bowl and pour on the melted butter.
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9
Stir until combined.
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10
Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
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11
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
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12
Sprinkle with more topping mixture.
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13
Bake cupcakes for about 15 minutes.
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14
Place a cookie sheet underneath when you bake just in case.
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15
I had a little bit ooze over into the oven.
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16
Oops.
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17
This recipe will make at least 12 cupcakes.
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18
I had a some batter from each left over so you can probably get more like 14-16.
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19
Let cool and top with ganache.
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20
Heat the butter and cream on the stove.
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21
Heat until just before it boils.
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22
Remove and pour over chocolate.
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23
Stir until completely melted and smooth.
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24
Pour over cupcakes and add more marshmallows if you desire.
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25
Enjoy!
