s'mores cupcakes with graham cracker crust and toasted marshmallow butter cream!

i love s'mores ! something about them just make me feel like a kid (it puts me in the happiest of places) mentally and physically . and if your a food lover like me, there is such a place! certain foods just bring me back to memories and places i've been. its a great feeling! and let me tell you that's what these cupcakes do to me. the other day when i posed about those banana cupcakes (still to this day, the best cupcake i EVER ate) besides this one ;) lol i had left over marshmallow buttercream. it was so good i could't throw it away. so for the past few days i've been sitting here thinking what on earth could i use it on that would be just as good if not better than those? and folks this morning after breakfast it finally hit me. s'mores cupcakes !! i mean why didn't i think of this before? all i did was make a graham cracker crust as you would for a pie, then fill it with the BEST CHOCOLATE CAKE recipe i EVER made and topped it with this toasted marshmallow buttercream! my mind has officially been blown!

and really really quick let me talk you about these chocolate cupcakes. the recipe that i used for these is old and true and NEVER disappoints. chocolate cake is one of those things that you either love or really hate. i used to be on the fence for this one because i always found that there was just nothing that special about it; it always seemed dry and not flavorful. WELL LET ME TELL YOU SOMETHING! i was WRONG! and you were too if you have never tried this chocolate cake recipe. there are so a many little secrets that make this cake so special. today was the first day that i ever tried it in cupcakes and it is just as good if not even better!!  if your not in the mood for these cupcakes (which i don't see why you wouldn't) or you just want to make a regular choclate cake. please try this one out. i promise you will like it . i will also attach my chocolate buttercream frosting too !!


chocolate cupcakes or cake :

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

1. Preheat oven to 350  Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. For the cake:
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Toasted Marshmallow Frosting:

• 2 sticks (1 cup) unsalted butter, softened to room temperature
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• ½ teaspoon salt
• 1 teaspoon vanilla
• 10 oz regular sized marshmallows (about ½ bag of large marshmallows)

Toasted Marshmallow Buttercream:

1. Place room temperature butter in your stand mixer and mix until light and fluffy, about a minute or two. Stop and scrape down the bowl and then slowly add in powdered sugar and salt, then mix in heavy cream and vanilla.
2. Now, toast the marshmallows in the oven. Set your broiler 
3. Then prep a rimmed cookie sheet with parchment paper and lay marshmallow down in a single layer.
4. Toast these for about 5 minutes, watching constantly, or until they're golden brown and melty! You may need more or less time depending on the placement of your oven racks - mine was just in the middle. Immediately scrape the toasted marshmallows into the mixer and beat until fluffy.
5. Set aside. The frosting won't be thick enough to frost the cupcakes yet. That's why I make the frosting first, so it has a chance to set while you make and cool the cupcakes.

Graham cracker crust: 

10 graham crackers

1 stick of butter 

in your food processor, pulse the butter and graham crackers until blended. in your cupcake liner, press 1 table spoon of graham cracker into the bottom of each cup. top with batter and bake for 18-20 minutes or until tooth pick comes out clean. wait for them to cool and top with marshmallow butter cream! 

****Chocolate Buttercream:

• 1½ cups butter (3 sticks), softened
• 1 cup unsweetened cocoa
• 5 cups confectioner’s sugar
• ½ cup milk
• 2 teaspoons vanilla extract
• ½ teaspoon espresso powder

Beat the butter for 2-3 minutes. slowly add in cocoa powder, sugar, milk, vanilla  and espresso powder. (mix the espresso powder into the milk)