Ingredients
Method
To make the cupcakes
- Pre-heat the oven to 350 degrees. Combine cake mix, eggs, mayonnaise, coffee and vanilla in a bowl and mix for 2 minutes. Add the graham crackers to a ziplock bag and use a rolling pin to break them up into fine pieces. Remove them from the bag and in a bowl combine them with the brown sugar and melted butter.
- Fill the cupcake liners with about 1 1/2 TBSP of the graham cracker mix. Making sure just the bottom of the liner is covered. Bake crust in oven for 5 minutes. Remove and set aside. Next, with an ice cream scoop add the cake mix on top of the graham cracker crust. Fill to about 3 quarters full.
- Bake for 18-21 minutes until done. Time will vary according to different oven temperatures.
Nutella Filling
- Combine both ingredients in a small bowl. When the cupcakes are completely cool, scoop out the center of the cupcake. TIP: Make sure that you do not scoop out too much. Don’t scoop out to the bottom of the cupcake because the filling will bleed out.
- I like to use a melon baller to get accurate and even measurements for each cupcake. Save the pieces of cake that you scooped out and set aside.
- Spoon in the Nutella filling. Add your scooped out pieces back on top to cover the hole.
How to make the frosting
- In a bowl or mixer, add the butter, caramel and vanilla. I use my Kitchen Aid mixer with the paddle attachment. Blend until creamy.
- Add the confectioners sugar and cocoa powder. It will be dry until you add the milk.
- Slowly add the milk one tbsp at a time. Mix for about 5-7 minutes until it’s light and fluffy.
How to apply the frosting to make it look more professional!
- I used a piping bag with a coupler to apply the frosting. It takes your cupcake up a notch and makes it look a little more professional! Simply fill the bag up with your frosting and apply it in a circular motion to the cupcake. Add a few mini marshmallows, mini chocolate chips and a drizzle of the caramel on top!
