12 Serves
91 Mins
Preheat your oven to 175°C and line a muffin tin with liners.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
58 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
131 mg / 4,700 mgSodium
251 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
36 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
5 mgNet Carbs
53 gAlcohol
0 g
In a large bowl, whisk together the flour, sugar, baking powder, and graham cracker crumbs.
Using a stand mixer, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
Divide the batter into the muffin liners and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before topping with chocolate and marshmallow fluff.
21
g36
g53
g
