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S'mores Cupcakes with Marshmallow Buttercream

These cupcakes have a graham cracker base pressed right into the liner before the batter goes in, so every component is built into one tidy package. The marshmallow buttercream is not complicated — it uses marshmallow fluff right from the jar, no candy thermometer needed. These are great for bake sa
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter melted
  • 1 box 15 oz chocolate cake mix, plus ingredients called for on box
  • 1 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 cup marshmallow fluff
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Chocolate shavings and crushed graham crackers for topping

Method
 

  1. Preheat oven to 350°F and line a 24-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs and melted butter, press about 1 tablespoon into the bottom of each liner, and bake for 5 minutes.
  3. Prepare chocolate cake batter according to package directions and fill each cup two-thirds full over the graham crust.
  4. Bake for 16 to 18 minutes until a toothpick comes out clean, then cool completely.
  5. Beat butter until fluffy, add powdered sugar and marshmallow fluff, and beat until light and smooth, adding heavy cream as needed for consistency.
  6. Pipe frosting onto cooled cupcakes and top with chocolate shavings and a pinch of crushed graham crackers.