crumbs (about 20 squares)
Line muffin tins with cupcake liners.
powder, baking powder, baking soda, and salt together into the bowl. Mix ingredients
together o low speed.
together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium
speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium
speed for 2 minutes. Add boiling water and stir to combine; set cupcake batter
reaming ¼ cup sugar, and melted butter in a large bowl; stir until well
cracker mixture into the bottom of each prepared muffin cup. Use the bottom of
a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining
graham cracker mixture for topping.
in each muffin cup. Transfer muffin tins to oven and bake until the edges of
the graham cracker mixture is golden, about 5 minutes. Remove from oven and
fill each muffin cup ¾ full with batter. Sprinkle each with remaining chocolate
and graham cracker mixture. Return to oven and bake, rotating pans halfway
through baking, until tops are firm and cake tester inserted in the center comes
out clean. 18 to 20 minutes.
on top and then turned the oven on broil and toasted the marshmallow until
with a square of graham cracker or chocolate bar, oh heck, use both!