Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (15g) baking powder
  • 0.5 tsp (3g) salt
  • 0.75 cup (170g) unsalted butter, softened
  • 3 large (150g) eggs, room temperature
  • 1 cup (240ml) whole milk
  • 2 tsp (10ml) vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 24 square graham crackers
  • 12 oz (340g) dark chocolate melting wafers
  • 24 mini peanut butter cups
  • 1 roll (100g) fruit leather
  • 24 candy pearls

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 24-slot cupcake pan with liners.
  2. Cream butter and sugar until pale and fluffy. Beat in eggs one at a time, then stir in vanilla.
  3. Alternately add dry ingredients (flour, baking powder, salt) and milk, mixing on low until just combined.
  4. Fill liners 2/3 full. Bake for 18-22 minutes until the tops spring back when lightly touched.
  5. Cool cupcakes completely on a wire rack. Chill for 15 minutes before frosting to increase stability.
  6. Prepare stable buttercream by beating softened butter and powdered sugar, then mixing in heavy cream and vanilla.
  7. Create a moisture barrier by applying a thin layer of melted dark chocolate to the bottom of each graham cracker square.
  8. Assemble the cap by placing a mini peanut butter cup on the cupcake frosting, adding a stabilizing anchor (wafer or pretzel sliver), and topping with the chocolate-coated graham cracker.
  9. Finish by adding a small piece of fruit leather as a tassel and a candy pearl on top of the cap.
  10. Chill the assembled cupcakes for 1 hour to set the chocolate and frosting structural anchors.