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¼ cup of softened butter
6 tablespoons of brown sugar
1 cup of marshmallow fluff
½ cup of graham cracker crumbs
12 ounces of milk chocolate
Additionally, you will need one standard size cupcake pan with 9 cupcake liners.
1) Line your cupcake pan with 9 cupcake liners. Then melt your milk chocolate until it is completely smooth.
2) Spoon in about 1 to 1 1/2 tablespoons of chocolate into your cupcake liners. Use either a spoon or pastry brush to coat the sides with chocolate. Make sure that the sides are fully coated so that it holds that buttercup shape. Place pan in the fridge for 20 minutes so that the chocolate hardens.
3) While you wait, mix together the brown sugar, butter, and graham cracker crumble. Once the mixture is completely combined and your chocolatey cupcake liner shells have hardened, place a generous amount of crumble into the bottom half of your buttercups. Make sure to leave room at the top for the marshmallow fluff.
4) Add a dollop of marshmallow fluff on top of the graham cracker crumble. Then smooth over the top with some more of your melted milk chocolate from before. Place in the fridge for another 20 minutes and you are ready to serve!
I will, thank you so much :)
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