-
1
Preheat the oven to 350 F and line a 12 hole cupcake tray with paper liners.
-
2
Place butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add in the oil, eggs and vanilla and mix until well incorporated, about 1 minute.
-
3
Place plain flour into a medium sized bowl and sift cocoa powder in on top. Add in baking powder and salt and then stir until combined. Tip dry ingredients into your wet mix and mix on low until the mixture starts to come together, then add the milk and mix on medium speed until you have a smooth, well combined mixture.
-
4
Divide the batter between your cupcake liners, filling each 3/4 full. Place in the oven for 18-22 minutes, until risen and a skewer inserted into the centre comes out clean. Remove from oven.
-
5
Immediately transfer to a wire rack to cool (I find the liners peel away if they're left in the cupcake tray).
-
6
Once cool, use a cupcake corer or small knife to remove the centre from each cupcake. Don't go too far down as you still want a base to your cupcake. Cut the cores in half, so that you have a round top for each cupcake once filled and leave to one side.
-
7
Place around 1 tablespoon of Marshmallow Fluff into the middle of each cupcake and top with your halved cupcake cores.
-
8
Now make the frosting: Place the butter, icing sugar, vanilla and cocoa powder into a large bowl or the bowl of your stand mixer and mix on low until the mixture starts to come together, then turn the mixer up to high to beat until well combined. Add in 1 tablespoon of milk and mix until well incorporated, then add another tablespoon or two if required, until you have a light, smooth and fluffy frosting which holds its shape, but isn't lumpy or dry.
-
9
Half fill a piping bag fitted with a large open star nozzle and pipe a swirl onto each cupcake. You can spoon frosting on too, although you will have leftovers.
-
10
Once all cupcakes are frosted, crush the graham crackers by hand, so you have some large pieces and some fine crumbs. Place a few of the larger pieces into the frosting of each cupcake and finish off by sprinkling each cupcake with the finer crumbs.
-
11
Cupcakes will keep in an airtight container, at room temp or in the fridge, for 3 days.
