1 1/2 cups of graham cracker crumbs mixed together with 5 Tbsp’s melted butter and 2 Tbsp of white sugar. This is enough for 12 cupcakes.
Lightly grease and flour your muffin tins and divide the mixture among all tins. Press the mixture so it is packed down to the bottom. I used the bottom of a glass. Refrigerate for 45 minutes to an hour.
In the meantime, prepare your favourite box mix of chocolate cake. I used Devils food cake and added in a little extra grated chocolate. I just couldn’t resist!
Pour the cupcake mixture into your prepared muffin tins and bake according to directions. While they are in the oven….
Count out some marshmallows. I had jumbo ones on hand, so I cut them in half. If you have regular size marshmallows, you don’t need to cut them. Although, I must say, cutting a little bit off of one side will help them stick to the cupcakes better in the next step.
When there is a few minutes left on the clock, 4 or 5, remove the cupcakes and put a marshmallow on each one. Put back in oven to complete baking.
Remove and add some graham cracker crumbs and or a wedge of graham cracker for garnish. Do not attempt to remove until they are completely cooled or the graham cracker base will crumble. In fact, I recommend putting the entire thing in the fridge for a while. It will make them much easier to remove the cupcakes. I opted not to use liners as I didn’t want to risk the crumb base sticking to the paper. But feel free to experiment if you wish!
Yummy! I have one final tip. I found it easiest to eat it upside down! The marshmallow holds its shape really well and will help hold it all together while you bite into the soft cake and yummy crumb base.
If you aren’t a fan of the marshmallow texture on the cupcake, you could omit the marshmallow step and use Marshmallow Fluff as frosting once they have cooled. You could even put it in a piping bag to make it all ‘fancy’ and such.