Chocolate Graham Cracker Cupcakes with Toasted Marshmallows

2014-02-27
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Oh my are these ever good, they remind me of times back at camp when I was younger. the key is the toasted marshmallow topping, it is to die for!

You’ll Need:

2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup 2% milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
Marshmallow Frosting

tostddd

Instructions:

1. Preheat the oven to 350 degrees. Line 2 standard muffin tins with cupcake liners.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl with an electric mixer. Mix on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add this to the flour mixture and beat medium speed for 30 seconds. Scrape down the sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining sugar, and melted butter in a large bowl & stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into each liner. Reserve remaining cracker mixture for topping
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter.
Note- Don’t be worried if your cake batter is super thin. This is how it is supposed to be.
Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip Ateco #867 or Ateco #809. Pipe frosting in a spiral motion on a cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.

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