3 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups cocoa
1 1/2 cups graham cracker crumbs
2 cups milk
4 teaspoons vanilla
1 cup oil
Bag of mini-marshmallows or bag of jumbo marshmallows, cut in half
Graham Cracker Crumb topping
1 cup brown sugar
1 cup graham cracker crumbs
1/2 cup butter, melted
8 ounces semi-sweet chocolate
1 cup heavy cream
1 cup butter
Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1 cup milk, 2 eggs, 2 teaspoons vanilla and 1/2 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.
Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups (you need like the size of a quarter. This rises a lot. But then again, it depends on the ratio of graham-to-chocolate you want. For mine, I did just a little dollop in the bottom) and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top (or about 3-4 mini marshmallows) and then cover the marshmallow(s) with the chocolate cake batter until it is about 3/4 full. (Remember: this rises. A LOT.)
Sprinkle with more topping mixture.
Bake cupcakes for about 15 minutes.
Let cool and top with ganache.
Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Pour over cupcakes and add more marshmallows if you desire.
This makes about 24-36 cupcakes.