1cupyellow candy meltsor 1 cup white chocolate and yellow food coloring
1Tablespooncoconut oilnot necessary if opting for white chocolate
Instructions
Preheat your oven to 350 degrees and line a muffin pan with muffin cups. Set your pan aside.
In a large bowl, combine your dry ingredients: flour, cocoa powder, baking soda, and salt.
In a stand mixer, mix sugar, egg, and vanilla until smooth. Add vegetable oil.
In small amounts, add dry ingredients and buttermilk alternatively into your wet ingredients.
Once your cupcake batter is completely combined, mix in the hot water. Fill each section of your muffin pan halfway with cupcake batter. Bake for 12-15 minutes.
Cool cupcakes on cooling rack.
Using a piping bag, pipe on large amount of chocolate buttercream on each cupcake. Sprinkle graham cracker crumbs on top.
Line a baking sheet with wax paper. In a microwave-safe bowl, melt candy melts and coconut oil. Place in a piping bag and pipe out flower shapes on baking sheet. Let set in the refrigerator. If you decide to go with white chocolate, place a dab of yellow food coloring on white chocolate chips. Melt using the double boiler method.
Remove from wax paper and place on top of cupcake.