Mouthwatering graham cracker crumble chocolate cupcake!!!!!!!!!!^.~

These are the first recipes that we experimented with^.~ and they turned out delicious!!!

Graham Cracker Crumble Chocolate CupCakes!!!!!!!!

(We tried the large cupcake pans but decided that in the end, the mini cupcake pans make them bit sized morsels of deliciousness that are cuter and easier to eat^.^)

Yummy Ingredients:

makes about 3 to 5 dozen mini cupcakes or 2 to 3 dozen large cupcakes (we sorta experimented so this is just an estimate:P)

Sugar: 1 1/4 cups for the cupcake batter ; 1/8 cup for the graham cracker mixture

All purpose flour: 1 and 3/4 cups

100% dark chocolate cocao powder/ any type of cocoa powder: 3/4 cup and 1 tablespoon

Baking powder and Baking Soda: 1 1/2 teaspoons

Salt: 1 teaspoon

Eggs: 2

Whole Milk: 1 cup

Vegetable oil: 1/2 cup

Pure vanilla extract: 2 teaspoons

Boiling Water: 1 cup

Graham Cracker Crumbs: 2 cups (keep some more on the side just in case you run out^.~; hehehe crushing the graham crackers was so much fun; we put them in a bag, sat on them, rolled on them, and punched them^.^...very fine crumbs:P)

Unsalted/salted butter: 1/3 cup melted

Cupcake liners(the cupcake holders^.~): buy plenty of really cute, shiny, or plain ones

1. sift sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl; use a wisk, fork, or mixer to incorporate all the ingredients together
2. mix together eggs, milk, oil, and vanilla in a seperate large bowl
3. 

   slowly add the dry ingredients to the wet ingredients; mix well


4. add the boiling water to the mixture and make sure it is incorporated well
5. set mixture aside
6. in a seperate bowl, combine graham cracker crumbs, the 1/8 cup of sugar, and butter (if you don't think there is enough moisture add some vegetable, canola, or olive oil; sorry but you can't subsitute the butter^.^)
7. line 3 muffin pans with cupcake liners or holders
8. 
   layer the bottom of the cupcake cup with a good, nice, thick thick thick layer of the graham cracker mixture^.~ and pack it nice and good^.^; make sure you have plenty left to put on top of the cupcake before it goes into the oven


9. put the muffin pans in the oven, that you preheated to 300 for small cupcakes or 350 for large cupcakes, for about 5 minutes to get the graham cracker nice and golden
10. pour the cupcake batter into the cupcake liners until it almost reaches the top; make sure there is a good amount of space left to top on the graham cracker mixture. CAUTION:do not line the cupcake tin with raw graham cracker...they float to the top and when they bake they go kaboom and eat up other cupcakes><; that was a test subject...heh^.^' it's the one with batter being pipped into it in the picture below
11. put remaining graham cracker mixture on top, not leaving any of the batter visible^.^
12. put the muffin pans in the oven (we did them one pan by one); small cupcakes go in from 12-15 minutes; large cupcakes go in from 18-20 minutes
13. halfway through the baking process, rotate pans
14. bake until you think the cupcakes are ready. I highly suggest using a toothpick or wooden skewer to test if they are ready(poke the cupcake with the toothpick right in the middle of the cupcake; if it comes out reasonably clean, it's ready)
15. once done, remove the cupcakes from the pan onto a cooling rack or plate to not get the cupcake holders to oily or soggy
16. YAYYYYYYYYYYY!!!!!!!!!!!!!!delicious cupcake babies done^.~

Dudeeeeeeeee...these mini cupcakes tasted the most delicious...yummy dark chocolaty goodness melting in your mouth in between the crunchy sweetness of the graham cracker mixture^.^yuuuuuuuuuuuuuuuuuum

hehe^.^you can top them with frosting or whipped cream or ganache if you want...but my friend doesn't like whipped cream and we were too tired to do anymore cause by the time we finished it was about 4am>.<

poor....poor LittleRock..T.T...he got eaten up by Mt. Everest right there....this is the result of trying to line up the sides with only graham cracker><