I made these cupcakes this week for my birthday… and OH MY GOSH are they delicious! Seriously, they are so so good. The moist chocolate cake, the fluffy marshmallow frosting, the buttery graham cracker bottom AND peanut butter in the center just sends this into a whole different stratosphere. I officially love this cupcake! And I hope you will, too! This is my classic chocolate cake recipe, sorry if you are getting sick of seeing it but it’s too perfect to change. If you like this one, try my S’mores Cake!
Chocolate Graham Cracker Cupcakes
From Sky High: Irresistible Triple-Layer Cakes
Makes 18 cupcakes
- 1 1/2 cups all-purpose flour
- 1 ¾ cups + 3 Tablespoons cups white sugar
- 1/2 cup + 1 Tablespoon cocoa powder
- 1 1/2 teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup canola oil
- ¾ cup sour cream
- 1 1/8 cups warm coffee
- 1 1/2 Tablespoons distilled white vinegar
- ¾ teaspoon vanilla extract
- 2 eggs
- 1 ½ cups crushed graham crackers
- 2 Tablespoons white sugar
- 5 Tablespoons salted butter
- Handful of chocolate chips
- Peanut Butter for filling (optional)
- Preheat the oven to 350 degrees. Line your cupcake pan with liners.
- Sift the 1 1/2c flour, 1 3/4c+3T sugar, 1/2c+1T cocoa powder, 1 1/2t baking soda, and 3/4t salt into a large bowl. Stir to combine them well.
- Add the 3/4c oil and 3/4c sour cream and whisk to blend. Mix in the 1 1/8c coffee a ½ cup at a time. Blend in the 1 1/2T vinegar and 3/4t vanilla. Whisk in the 2 eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed.
- Crush 1 1/2c graham crackers and mix with 2T white sugar and 5T melted butter in mixing bowl.
- Using the graham cracker mixture, create a “crust” layer at the bottom of each cupcake liner (about 1 1/2T per liner). Place a few chocolate chips on top of the graham cracker crust.
- Fill the cupcake liners 2/3 full with chocolate batter.
- Bake for 20 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Allow time for cupcakes to cool before either preparing or freezing for later.
- Before you frost your cupcake, take 3-4 heaping spoonfuls of peanut butter in a frosting bag fitted with the filling tip and squeeze into the center of the cupcake.
From The Gracious Wife
Makes enough for 12 cupcakes
- 3 sticks (1½ cup) butter, room temperature
- 20 ounces (about 2 ½ cups) marshmallow fluff
- 6 cups powdered sugar
- 3/4 teaspoon almond extract
- In a large mixing bowl, beat together 1 1/2c butter and 3/4t almond extract.
- Add 6c powdered sugar (one at a time), and continue beating on medium speed until the mixture resembles a frosting.
- When your mixture is creamy, beat in the 20oz marshmallow fluff. Fair warning: this is going to get a bit sticky.
- If you feel your marshmallow frosting is too thick, you can add a tablespoon of milk or cream to thin it out a bit. Likewise, if you think it’s too thin, go ahead and add a little more powdered sugar, a quarter cup at a time.
- Pipe onto your chocolate cupcakes and garnish with a chocolate square and graham cracker (I spread peanut butter on my cracker for a little something extra).