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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a large bowl and add eggs, oil, sour cream, buttermilk and vanilla extract and stir until smooth.
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3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
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4. Let cool.
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5. Chocolate Peanut Butter Ganache: Place peanut butter and chocolate chips in a microwave proof bowl and heat until melted. Stir until smooth. (I usually heat for 1 minute and then 30 second increments and stir between each time.)
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6. Peanut Butter Graham Cracker Frosting: Beat butter and peanut butter until smooth. Add crushed graham crackers (I crush my crackers down and then sift them so that I only use the finest crumbs so that I don't get any clogs when I try to pipe the frosting. I's use the larger pieces to top the cupcakes at the end). Add vanilla extract and 1 Tbsp. of milk and beat. Slowly add in 2 C. of powdered sugar and 2 Tbsp. more of milk. Continue to add more powdered sugar and milk until you reach your desired consistency. If it becomes thick like cookie dough, add in more milk!
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7. To assemble: Dip the tops of your cooled cupcakes into your ganache and let set. Then pipe on your frosting and top with melted chocolate, graham cracker pieces and toasted marshmallows. I toasted my marshmallows in the oven on a cookie sheet on BROIL. Watch the oven carefully because marshmallows can quickly burn.