Ingredients
Equipment
Instructions
For the graham cracker crust:
- Preheat oven to 350℉. Line two 12-cup cupcake pans with cupcake liners and spray with nonstick spray. (I prefer to use nonstick cupcake liners.) Or, line two 8-inch round cake pans with parchment paper and spray with nonstick spray.
- Place 2 tablespoons of crumbs in a small dish and set aside for garnishing the top of the cupcakes or cake.
- In a medium bowl, mix together the rest of the graham cracker crumbs, melted butter, sugar, and salt.
- Place butter and crumb mixture into the bottom of each cupcake liner or cake pans. Press down the crumbs firmly using the bottom of a glass or measuring cup.
- Bake for 8-10 minutes and set aside to cool.
For the cake directions:
- Bake the cupcakes or cake following the directions for the Fudgy Chocolate Cake.
- You can make 24 cupcakes or two 8-inch round cakes, or half of each.
For the frosting:
- In a large mixing bowl, combine the frosting ingredients except the marshmallow creme. Beat for about 2 minutes, then slowly add the marshmallow creme and continue beating until completely combined.
- Spread frosting onto completely cooled cupcakes or cake. This frosting has a great consistency for piping decorations if desired.
Notes
For the Fudgy Chocolate Cake- If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
I used Hershey chocolate pieces to decorate the cakes along with the graham cracker crumbs. You could also add mini marshmallows.