CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW FROSTING RECIPE - (4.6/5)
Provided by Bettybug
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Line two cupcake tins with baking cups (preferably foil). Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt, together into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed just to combine. In a large measuring cup, whisk together eggs, milk, oil, and vanilla. Add to the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of bowl, then beat on medium speed for an additional 2 minutes. Add boiling water, and stir on low speed until combined (Batter will be runny). In a small bowl, using a fork, mix together graham cracker crumbs, sugar, and melted butter until well combined. Place 1 tablespoon of the graham cracker mixture into each baking cup. Use the bottom of a shot glass to press the crumbs into an even layer on the bottom of each baking cup, forming a crust. (You will have some graham cracker mixture left over, save that for later). Sprinkle two teaspoons of chopped chocolate over the graham cracker crusts in each of the baking cups. Bake crusts for about 5 minutes, until edges are slightly golden. Then, remove from the oven and fill each cup about 3/4 full with cupcake batter. Sprinkle each cupcake with some of the remaining chopped chocolate and graham cracker mixture. Return to the oven and bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted into the center comes out clean. Let cupcakes cool in tins for 5 minutes, then transfer them to a wire rack to cool completely. For the marshmallow frosting In the bowl of a stand mixer fitted with a whisk attachment, add egg whites, sugar, and cream of tartar. Set the bowl over a pan of simmering water and whisk constantly, until sugar is dissolved and mixture is warm to the touch. Attach the bowl to the stand mixer and starting on low speed, gradually increasing to high, beat for 5-7 minutes until mixture holds stiff, glossy peaks. Mix in vanilla. Spoon frosting into a piping bag fitted with a large decorating tip. Pipe frosting in a swirling motion on each cupcake. Using a torch, lightly toast the frosting, being careful not to burn the cupcake liners. If you don't have a torch, you could use a handheld gas lighter, or you can even broil the cupcakes in the oven for a few minutes (but make sure to watch them closely!). Serve immediately or store in an airtight container, for up to 2 days. Note: The recipe for the frosting makes A LOT; you could probably halve the recipe and still have enough to generously pipe all 24 cupcakes. Also, you may get a few extra cupcakes out of the batter.
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Kodo Rinom
[email protected]Not a fan of the frosting, but the cupcakes themselves were delicious.
William O
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Shani G
[email protected]I made these cupcakes for a potluck and they were a huge hit! Everyone loved them.
boluwatife jimoh
[email protected]These cupcakes were so easy to make and they turned out perfect! The frosting was the perfect amount of sweetness and the cupcakes were moist and fluffy.
Apurbo Mridha
[email protected]These cupcakes were delicious! The chocolate graham cracker crust was the perfect balance of sweet and salty, and the toasted marshmallow frosting was light and fluffy.
Md Fine islam
[email protected]I love the idea of these cupcakes, but I found the frosting to be a bit too sticky. I think I'll try a different frosting recipe next time.
Neil Daniels
[email protected]These cupcakes were amazing! The chocolate graham cracker crust was so flavorful and the toasted marshmallow frosting was the perfect topping. I will definitely be making these again.
Bakhsh qali
[email protected]Not a fan of the frosting, but the cupcakes themselves were delicious.
Emmanuel Osawe
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
ashish karki
[email protected]I made these cupcakes for a potluck and they were a huge hit! Everyone loved them.
Saiful sikdar
[email protected]These cupcakes were so easy to make and they turned out perfect! The frosting was the perfect amount of sweetness and the cupcakes were moist and fluffy.
Dsb Bangla BD
[email protected]These cupcakes were delicious! The chocolate graham cracker crust was the perfect balance of sweet and salty, and the toasted marshmallow frosting was light and fluffy.
Brooklyn Watson
[email protected]I love the idea of these cupcakes, but I found the frosting to be a bit too sticky. I think I'll try a different frosting recipe next time.
Linda Sharpe
[email protected]Wow! These cupcakes were amazing! The chocolate graham cracker crust was so flavorful and the toasted marshmallow frosting was the perfect topping. I will definitely be making these again.
Malik Abid
[email protected]These cupcakes were a bit dry, but the frosting was delicious. I think I'll try a different recipe next time.
Jabulile Dlamini
[email protected]The cupcakes were a bit too sweet for my taste, but the toasted marshmallow frosting was amazing.
Damon'ta Burns
[email protected]I made these cupcakes for my daughter's birthday and she loved them! They were super easy to make and tasted delicious.
Haki Ku
[email protected]These cupcakes were a hit at my party! The chocolate graham cracker crust was the perfect base for the toasted marshmallow frosting. I loved the gooey marshmallow center too. Will definitely make them again!