Graham Cracker Chocolate Cupcakes

By á-3948

I took a S'More's cupcake recipe and tweaked it a little bit to come up with this recipe with a very butter cream frosting.

Ingredients

• For the graham cracker crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 5 1/3 tbsp. unsalted butter, melted
• For the cake:
• 2 cups plus 2 tbsp. sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tbsp. cocoa powder
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup boiling water
• Used Butter Cream Frosting:
• http://www.keyingredient.com/recipes/10071295/very-butter-cream-frosting/

Details

Preparation time 20mins
Cooking time 55mins
Adapted from mom2mycrazy2.blogspot.com

Preparation

Step 1

Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Remove from the oven, and maintain the oven temperature.

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.