I found this recipe online (can't remember where), the only things missing are: 1. this recipe makes one dozen cupcakes, and when you cut a hole in the cupcakes make it a little bigger than the size of a teaspoon. 2. the cupcakes didn't raise very much for me, so you can fill them almost to the top of the cupcake liner.
Ingredients:
For The Cupcakes: 1 cup of graham cracker crumbs 1/4 cup (1/2 stick) of butter, melted 1/2 cup of butter, at room temperature 1/2 cup of light brown sugar 2 large eggs, at room temperature 1 & 1/3 cups of all-purpose flour 1/3 cup of graham cracker crumbs 1 teaspoon of baking powder 1/8 teaspoon of salt 2/3 cup of milk 1 teaspoon of vanilla
The Chocolate Fudge Filling: 150g (about 4 ounces or about a cup) of semi-sweet chocolate, cut into pieces 1/2 tablespoon of butter, at room temperature 1 teaspoon of vanilla extract 3 teaspoons of milk
The Marshmallow Frosting: 1/3 cup of cold water 2 tablespoons of unflavored gelatin powder 1- 1& 1/2 cups of sugar (depends on how sweet you like it) 2/3 cup of light corn syrup 1/8 teaspoon of salt 1/3 cup of water 1 teaspoon of vanilla extract Vegetable-oil cooking spray
Method:
Cupcakes:
STEP 1) Place the cupcake liners into a cupcake tin. Combine 1 cup of graham cracker crumbs and 1/4 cup of melted butter. Scoop a heaping tablespoon into each cupcake paper, pressing down to cover the bottom. Set aside.
STEP 2) Beat 1/2 cup of butter in a medium bowl on high speed until soft, about 30 seconds. Add in brown sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time and beat for 30 seconds after each addition. Set aside.
STEP 3) Using another bowl, mix together flour, graham cracker crumbs, baking powder, and salt in a bowl. Now, in a small bowl pour in the 2/3 cup of milk and vanilla alone. Add the flour and milk mixture to the butter/sugar mixture. Beat to combine.
STEP 4) Preheat the oven to 350 degrees. Fill cupcake cups with cake batter (they should be 2/3 - 3/4 full). Place muffin tins on the middle rack in the oven. Bake for 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Remove cupcakes and let it cool down for 20-30 minutes.
STEP 5) While the cupcakes are cooling make the Chocolate Fudge Filling. In a double boiler, mix the semi-sweet chocolate, ½ tablespoon butter, vanilla and milk together until fully combined. Allow to cool.
STEP 6) After the cupcakes have cooled, use a knife and cut a hole into the cupcakes. Fill with a spoonful of the chocolate fudge filling.
STEP 7) Make the Marshmallow Frosting. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with the gelatin; let mixture soften, about 5 minutes. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add the vanilla and beat 30 seconds to combine.
STEP 8) Frost each filled cupcake with marshmallow frosting with a wet spatula. If using homemade marshmallow frosting, remember to frost right after whipping for easy handling. Decorate with chocolate drizzles and graham cracker crumbs.
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