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Chunky S’mores Dipped Cupcakes


2 1/4 cup graham cracker crumbs (about 20 whole sheets graham crackers)
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 eggs
2 teaspoons vanilla
1 1/4 cup milk

2 (16oz) containers marshmallow fluff
2 cups unsalted butter, softened
2 teaspoons vanilla
1/2 teaspoon salt
8 cups confectioners’ sugar
2-3 tablespoons milk
4 cups chopped chocolate (or chocolate chips or mini chocolate chips)

Chocolate Dip:
Melted chocolate (such as 3-4 14oz. bags chocolate candy melts)

Garnish (optional):
Graham cracker crumbs


  1. Whisk together all the dry ingredients for the cake batter and set aside.
  2. Beat together the butter and sugar.  Beat in eggs and vanilla.
  3. Alternate adding the dry ingredients and the milk to the batter, beating after each addition.
  4. Spoon the batter into the paper liners.  I like to use an ice cream scoop so that the cupcakes come out about the same size. I was hoping to get 24 cupcakes out of this recipe, but only got 20.  If you make them a little smaller (or don’t eat too much of the batter which might have been part of my problem) you may be able to get a few more.
  5. Bake the cupcakes at 350 degrees F for about 20-25 minutes.  They will be golden brown on top and an inserted toothpick will come out clean.  Cool completely!!!  I mean C O M P L E T E L Y!  Don’t even try to frost these babies if they’re a little warm.
  6. While the cupcakes are cooling, prepare the frosting.  I had a bag of milk chocolate chips, so I melted it, poured it on some wax paper, let it cool, then chopped it.  BUT you could definitely use chocolate chips, mini chocolate chips, or chop up some chocolate candy bars.
  7. Beat together the rest of the frosting ingredients then stir in the chocolate. 
  8. Refrigerate the frosting if necessary so that it’s stiff enough to spoon or pipe on top of cupcakes.  I spooned the frosting on top.  Put the cupcakes in the freezer, then spooned more frosting on top, froze, etc.  When I had a huge amount of frosting on top, I then shaped the frosting with my hands.  Refrigerate again until ready to dip cupcakes.
  9. While cupcakes are in the refrigerator, melt your chocolate.  I used a few bags of candy melts but you can use any of your favorite melting chocolates.  I would highly suggest using the double-boiler method (use actual double-boiler pans or place a bowl on top of a pan with a little water, just make sure the bowl is not heat sensitive) when dipping the cupcakes.  The double-boiler will keep the chocolate melted and smooth while you get through all the cupcakes.  If you melt the chocolate in the microwave, the chocolate may thicken a little by the time you get through all the cupcakes.
  10. Stir the chocolate until smooth and melted then you’re ready to dip the cupcakes!  Before dipping, first turn your cupcake over and make sure the frosting is stiff.  Then take a deep breath, say a little prayer and…
  11. dip the cupcakes right into the chocolate.  Swirl the cupcakes around a little so that all sides are covered.  Try to do this rather quickly so that the warm chocolate doesn’t melt the frosting.
  12. I like to keep all my cupcakes in the refrigerator while I dip a few at a time, then place the dipped cupcakes back in the refrigerator and take out a few more.  While dipping, make sure you let the extra chocolate run off.  If you don’t, when you flip the cupcakes over, the chocolate will run down all over the wrapper and right onto the counter.  Been there, done that! 
  13. You can double dip the cupcakes if you want after the chocolate from the first dip has cooled.  But I thought one dip was enough.
  14. While the chocolate is still warm, sprinkle the cupcakes with extra graham cracker crumbs if you want





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