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“I modified a recipe that I found online (as I do often) - I like my cupcakes more of a dark chocolate nature. I also found this delightful marshmallow topping ( which I adjusted somewhat to produce a wonderful cupcake well received by all.”
24-36 cupcakes

Ingredients Nutrition


  1. Preheat oven to 350.
  2. *Graham Cracker Crust*.
  3. In a large bowl, stir crushed graham crackers, ¼ cup sugar and melted butter, until crumbly.
  4. Place cupcake liners in pan.
  5. Add 1 tablespoon of graham cracker mixture per cupcake liner. Use the bottom of a shot glass or spice bottle to flatten the crumbs.
  6. Bake for 5 minutes.
  7. Add 1 large marshmallow to each cupcake. Set aside.
  8. *Cupcakes*.
  9. In large bowl sift together 2 cups sugar, flour, cocoa powder, baking powder, baking soda and salt.
  10. Add in eggs, milk, vegetable oil, vanilla extract and water.
  11. Mix on medium speed until well incorporated. Batter will be runny.
  12. Spoon batter evenly into cupcake liners, about ¾ full.
  13. Bake for about 18-20 minutes. The marshmallows may float to the top. (~TIP~ Cheaper brands tend to stay in the middle of the cupcakes.).
  14. Cool for about 5 minutes in the pan.
  15. Remove cupcakes and place on a cooling wrack to finish cooling.
  16. *Marshmallow Topping*.
  17. Beat butter in a large bowl with mixer on high speed until creamy.
  18. Beat in marshmallow creme.
  19. Reduce speed to low, and beat in confectioners' sugar and vanilla.
  20. Increase speed to high; beat until fluffy.
  21. Glob topping onto cupcakes and garnish with a Marshmallow, Hershey bar and graham cracker.

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