by Austin Carter
New Recipe
PREP TIME - 30minutes COOK TIME2 - 5minutes RESTING TIME - 1hour TOTAL TIME - 1hour 55minutes COURSE - Dessert CUISINE - American SERVINGS - 24 CALORIES - 270 kcal
– Oven – 2 cupcake pans (24 wells total) – Paper liners – Mixing Bowls – Stand mixer or hand mixer – Large cookie scoop (3 tablespoons) – Wire rack
For the graham cracker base: – 5 tbsp melted butter – 1 tbsp sugar – 1,1/2 cups graham cracker crumbs For the cupcakes: – 1 package devil’s food cake mix – 3/4 cup sour cream
– 3 large eggs – 1/2 cup warm water – 1 package instant chocolate pudding mix – 3/4 cup vegetable oil – 2 tsp vanilla extract
– Preheat oven to 350°F and line cupcake pans with paper liners. – Combine graham cracker crumbs, butter, and sugar, then divide between liners and press firmly. – Beat cake and pudding mixes, sour cream, oil, eggs, vanilla, and water until well combined..
– Distribute batter between cupcake wells using a large cookie scoop. – Bake in preheated oven for 18-22 minutes until tops spring back when touched. – Cool cupcakes in pans for 10 minutes, then transfer to wire rack to cool completely.
– Prepare marshmallow frosting and pipe or spread onto cooled cupcakes. – Optionally, use kitchen torch to lightly brown frosting and top with milk chocolate square before serving.