– 1 cup All-purpose flour – ½ cup Unsweetened cocoa powder dutch process cocoa powder for a more rich cupcake – ¾ cup White granulated sugar – 1 teaspoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – 2 Large eggs room temperature – 1 teaspoon Pure vanilla extract – ½ cup Oil canola or vegetable – ½ cup Buttermilk room temperature – ½ cup Hot water steaming hot water – 1 cup Semi-sweet chocolate chip – ½ cup Heavy cream – 12 Marshmallow – 4 oz Cream cheese room temperature – ¾ cup Unsalted butter slightly cold – 3 ½ cups Powdered sugar sifted – 1 ¼ cup Graham cracker crumbs fine crumb. 1 packet of graham crackers. – 1 teaspoon Pure vanilla extract – 1 teaspoon Salt – 3 tablespoon Heavy cream
Heat the oven to 350°F. Line a 12-cup cupcake pan. Set aside.Sift flour and cocoa powder in a large basin. Mix in sugar, baking powder, soda, and salt. Combine.
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Mix oil, vanilla, eggs, and buttermilk in another bowl. Get water heating on the stove. Slowly mix hot water with wet ingredients.Blend wet and dry ingredients. Just mix. ¾ fill cupcake liners with chocolate cake batter.
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Bake 16-18 minutes. Bake until toothpick comes out clean.Let cupcakes rest in heated pan for 10 minutes. Transfer to a cooling rack and finish cooling.Make the ganache as the cupcakes bake.
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Chocolate chips in a basin. Heavy cream should steam in a pot. Add hot cream to chocolate pieces. Wait 2 minutes.Gloss after stirring. Use 15-second intervals to microwave remaining chocolate. Mix well. Let cupcakes cool.
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Create a ⅔rds-deep hole in the cupcake using a cupcake corer or sharp knife. Avoid overreach. Toss cupcake tops. Fill cupcakes to the top with ½ Tablespoon of chocolate.
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Heat the oven to broil. Place filled cupcakes on a baking pan. Put marshmallow on top. Toast the marshmallow top in the oven for 2-3 minutes.Squish marshmallows with spoons. Let cupcakes cool on a rack.
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Set butter on the counter for 30 minutes after removing it from the fridge. Butter becomes little chilly. Sift powdered sugar into a large basin. Blend the graham cracker crumbs in a food processor until fine. Add crumbs to powdered sugar.
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Mix butter and cream cheese. Beat high for 3 minutes. After scraping the bowl, carefully mix powdered sugar/graham cracker crumbs on low.Mix vanilla, salt, and heavy cream. Two minutes of fast-beating.
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Scrape bowl halfway with rubber spatula. Icing should be creamy. If too thick, add 1 tablespoon heavy cream and beat again.Frost cupcakes and freeze for 10 minutes before serving. Store or chill.
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