These cute little guys are all ready for Easter. Or are they ready to march into my belly? Either one they look good enough to eat.
There is supposed to be marshmallow fluff in the middle but sadly the marshmallow fluff, well it fluffed out on me. Leaving me with a sunken cupcake that should have been filled with wonderful sticky marshmallow fluff. It was a disappointment. The cake is a graham cracker cake which I had never done before.
Easter S’more Cupcakes
Graham Cracker Cake
1 white cake mix box
2 cups crushed graham crackers
1/2 cup yogurt
1 1/2 cup milk
1/4 cup oil
Preheat 350 degrees. Makes around 28 cupcakes.
Combine all ingredients and mix until well incorporated. Place liners in muffin tin and fill tins 3/4 full. Bake for 18-20 minutes.
You’re welcome to try and fill them with marshmallow fluff, just be warned it might disappear on you.
Chocolate Buttercream Frosting:
3/4 cup cocoa
4-5 cups powder sugar
1/2 cup Crisco
7-8 Tablespoons milk
Combine all ingredients with a hand mixer. You may need to add more or less milk. I tend to add about 7-8 tablespoons but you may need less or more. I’d start with 4 and then add my way up. For a darker chocolate taste add more cocoa.