Chocolate Graham Cracker Cupcakes

Chocolate Graham CrackerThese cupcakes were so perfectly rich and the graham cracker topping added a nice crunch. I topped these with a little extra chocolate sauce but I think I will try a marshmallow frosting to make them even more s’more like.Chocolate Batter Graham Cracker CupcakesFor the graham cracker topping, I took the cupcakes out at about halfway (after they had been in the oven for 7 minutes). I combined 1 cup of crushed graham cracker with 4 tbsp. butter and 2 tbsp. sugar. I sprinkled this on top of the batter and put the cupcakes back in the oven for 8 minutes.Chocolate Cupcakes
Chocolate Cupcake RecipeFor the final step, I drizzled some melted chocolate combined with a little butter (3 oz. chocolate + 3 tbsp. butter) on top of the graham cracker sprinkles. Get the printable recipe card.

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Valentine’s Raspberry Chocolate Cupcakes

For me, anything that combines raspberries and chocolate is pure perfection. This past weekend I made these cupcakes without even realizing that Valentine’s Day was only a little over a week away. This treat would be great for V-day or any other day of the year for that matter. The cupcakes are gluten free, but my “taste testers” didn’t even realize the difference.DSC_0983DSC_0984DSC_0992I used this cupcake recipe from She Makes She Bakes, and just replaced the bread flour with Bob’s Red Mill gluten free flour. I was a bit worried that they wouldn’t turn out, but they were moist and rich. Just how I like my cupcakes.

DSC_0987 DSC_1002DSC_1030 raspberry-cream-cheese-frosting-directionsGet the printable recipe card here.

I can’t believe it is only Monday, hopefully the weekend comes soon!

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