Directions

Cupcake Directions

1. Preheat oven to 325°F with the rack on the top ⅓ of the oven and prepare cupcake liners in pan

2. Line the bottom of the cupcake liners with prepared graham cracker base, press down firmly into the bottom of the liners. (Use a greased spoon to help if needed)
3. Add the cupcake mix to a large bowl
4. Add in Hot water and oil, stir using a wooden spoon or spatula
5. In a separate bowl combine egg, and sourcream and whisk together
6. Add the egg mixture to the cupcake batter and stir well. Fold in chocolate chips
7. Scoop the cupcake mixture into the prepared cupcake liners, filling up ¾ of the way
8. Place the cupcakes in the oven and bake for 20-22 minutes, or until a toothpick inserted in the middle comes out clean. If using chocolate chips, there may be melted chocolate on the toothpick
9. Remove from the oven and allow to cool in the pan for 5-6 minutes before carefully removing the cupcakes and transferring to a cooling rack to cool completely.
10. While allowing cupcakes to cool, prepare the frosting per instructions
11. Using a piping bag or icing spatula, spread the marshmallow fluff on the cupcakes.

Marshmallow Icing instructions

1. In your stand mixer or with handheld beaters, cream the butter on medium speed for five minutes, scraping down the bowl occasionally. You should see your butter turn from yellow to a creamy white.

2. 2. To your creamed butter, add in the vanilla extract and marshmallow fluff .Mix until combined, scraping down the sides of the bowl making sure all butter is mixed in, and then mix on medium speed for 1 minute.
3. 3. Next, add in 2 cups of sifted powdered sugar, being sure to scrape down the sides of the bowl. Mix for 1 minute on medium speed.
4. 4. Lastly, with your mixer on medium to high speed add in 3 Tbsp heavy cream, adding in 1 Tbsp at a time until fully incorporated. This will help stabilize the buttercream without adding more sugar and making the frosting too sweet.