When I was pregnant with my oldest daughter, before any one knew, we had some friends over.  We were going to go to dinner but before we left to go, my friend, who was also pregnant, was hungry.  So was I.  That happens a lot when you are "in the family way".  I couldn't admit that's why I was hungry so I pretended to make her a snack that I had been wanted to try.  Graham crackers with peanut butter and chocolate chips.

Little did I know that this snack would become a favorite and is one I still eat often.  I love the flavor combination.  When I was thinking about opening my own bakery, I knew that I wanted to take those flavors and make them into a cupcake.  I tried a few times but never quite got the results I wanted.  My first attempt turned out more like a cookie baked in a muffin tin.  My husband dubbed them "mookies".  They were pretty darn good -- but most decidedly not a cupcake.

i eventually gave up trying to figure out how to make graham cracker cupcakes.  I knew I would eventually get back to it, but I needed to move on for the time being.

Flash forward a couple of years.  I'm browsing through various food blogs and I come across a recipe for (are you ready?) graham cracker cupcakes.  It was a grand day for me!  The recipe was used as a base for key lime pie cupcakes (that just opens up doors of possibilities for these cupcakes) but I knew if I did a bit of tweaking, they could work for me.

And oh boy did they work!  I can't even describe it to you.  You can taste the graham in the cupcake and the chocolate shines through.  The frosting is out-of-this-world good and very rich.  It's the very definition of synergy.  I can't believe I haven't eaten all of them by now.

I made the recipe as it was written but I added chocolate chips to it.  I added a whole 11.5 ounce bag.  I think that this was a good amount of chocolate because the frosting is so rich the chocolate helps to cut through it.   The chips all sunk to the bottom though.  Sometimes adding a bit of flour to the chocolate chips will keep them from sinking, so I may have to try this next time.  However, I'm not sure I minded it.  The graham crackers with peanut butter and chocolate chips has three distinct components that come together in one delicious package.  I think that this cupcake mimics that.

Sometimes baking is about playing around.  At times, you get it right.  Other times, you gotta keep playing.  This time...I think I got it right.  

Excuse me... gotta go eat a cupcake.

Graham Cracker Chocolate Chip Cupcakes with Peanut Butter Frosting
1/2 cup butter, at room temperature
1 cup sugar
3 eggs
1 cup flour
1 sleeve of graham crackers, crushed into small crumbs (about a 1 1/2 cups)
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1 cup milk

Preheat oven to 350 degrees.  Place cupcake papers into 16 muffin cups

Beat the butter until for a few seconds until creamy.  Add the sugar and mix for about 3 minutes until it is light and fluffy.

Add the eggs, one at a time, beating for at least 30 seconds after each one.

In a separate bowl, mix together flour, graham cracker crumbs, baking soda, baking powder, and salt.

With mixer running, add 1/3 of flour to the butter mixture.  Add 1/2 of the milk, another 1/3 of the flour, the other 1/2 of the milk, and then the last of the flour.  Mix until just combined.

Divide batter among the 16 cupcake papers.  Bake for 15-20 minutes or until a toothpick comes out clean.

Peanut Butter Frosting
1/2 stick butter
8 ounces cream cheese
8 ounces peanut butter
1 pound powdered sugar, sifted
5 tablespoons milk (more or less to get desired consistency)

Cream together the butter, cream cheese, and peanut butter until smooth.  Add the sugar and milk.  Beat until smooth.  Use to frost the cupcakes.  Top with chocolate sprinkles.


Warning:  These are very, very good but very, very rich.  


Visit this blog to see the original recipe:  http://www.vanillagarlic.com/2007/03/graham-cupcakes-with-key-lime-filling.html