Ingredients
½cupcocoa powder,(42 grams), unsweetened
¾cupall purpose flour,(95 grams), spoon & leveled
½tspbaking soda
¾tspbaking powder
¼tspsalt
2large eggs,at room temperature
½cupgranulated sugar,(100 grams)
½cuplight brown sugar,(100 grams), packed
⅓cupvegetable oil,(80 milliliter), melted coconut oil works too
2tsppure vanilla extract
½cupbuttermilk,(120 milliliter)
¼cupunsalted butter,(60 grams), softened to room temperature
⅔cupmarshmallow creme,Fluff
½tsppure vanilla extract
2tbspheavy cream,(30 milliliter)
1cupconfectioner’s sugar,(90 to 120 grams)
¼tspsalt
1¾cupsconfectioner’s sugar,(210 grams)
¼cupcocoa powder,(21 grams), unsweetened
½cupunsalted butter,(115 grams), softened to room temperature
2tbspheavy cream,(30 milliliter)
1tsppure vanilla extract
salt,to taste
12marshmallows
4full sheet graham crackers,crushed
Preparation
Preheat the oven to 350 degrees F (177 degrees C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners. Set aside.
In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk.
Gently stir for about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined. Do not overmix.
Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides.
Bake in batches for 18 to 19 minutes or until a toothpick inserted in the center comes out clean. Allow cooling completely before continuing.
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 3/4 cup confectioners’ sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners’ sugar. Refrigerate the filling until ready to use.
Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.
Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if the frosting is too sweet. Set aside until ready to use.
Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about ¾-inch deep.
Place 1 spoonful of marshmallow filling inside and top with the piece of cupcake you removed to seal.
Frost the cupcakes however you like. Sprinkle with crushed graham crackers.
Toast the marshmallows on a large baking sheet on one of the top oven racks with your oven on the broil.
Once browned, quickly remove and let cool for 5 minutes. Scoop from the baking sheet using a spatula and place it on top of the frosted cupcakes.
Enjoy immediately while the marshmallows are nice and gooey.
