Ingredients
Yield: 14 cupcakes
Cupcakes:
1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
3/4 cup (95g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1/3 cup (80ml) vegetable oil (melted coconut oil works too)
2 teaspoons vanilla extract
1/2 cup (120ml) buttermilk*
Marshmallow Filling:
1/4 cup (60g) unsalted butter, softened to room temperature
2/3 cup JET-PUFFED marshmallow creme (Fluff)
1/2 teaspoon vanilla extract
2 Tablespoons (30ml) heavy cream*
3/4 - 1 cup (90-120g) confectioners' sugar
1/4 teaspoon salt
Milk Chocolate Frosting:
1 and 3/4 cups (210g) confectioners' sugar
1/4 cup (32g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream*
1 teaspoon vanilla extract
salt, to taste
Topping:
12 JET-PUFFED marshmallows
4 full-sheet graham crackers, crushed
Preparation
