Chocolate Graham Cracker Cupcakes with Marshmallow Frosting

Attention s'more-lovers, chocolate-lovers & marshmallow-lovers: eat these cupcakes!!! These Chocolate Graham Cracker Cupcakes with Marshmallow Frosting won the weekly poll. I threw these in because I had Graham crackers left-over from the Cherry Cheesecake. These cuppies have quite an assembling task: layer of Graham crackers - bittersweet chocolate - chocolate batter - Graham crackers - bittersweet chocolate - marshmallow frosting. Other than that, there is nothing challenging about them (well perhaps trying to eat these without marshmallow frosting covering all of your face). They really have an explosion of different textures; crunchy crackers, moist cake and smooth frosting. Definitely 5 out of 5 - especially the frosting!!!

Chocolate Graham Cracker Cupcakes recipe: Martha Stewart.

This will make about 2 dozen, I halved the recipe.

- 2 ¼ cups + 2 tablespoons sugar
- 1 ¾ cups all-purpose flour
- ¾ cup + 1 tablespoon cocoa powder (not Dutch-processed)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 ½ cups graham cracker crumbs (from about 20 squares)
- 1/3 cup unsalted butter, melted
- 9 ounces bittersweet chocolate, finely chopped

- Preheat oven to 350°F/180°C. Line 2 standard muffin tins with cupcake liners; set aside.
- Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes.
- Add boiling water and stir to combine (with a spoon, not a mixer! it will splash around your kitchen); set cake batter aside.
- Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
- 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 the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
- 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.
- 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.

Marshmallow Frosting recipe:

- 1 large egg white
- ½ cup sugar
- 3 tbsp water
- ½ tbsp light corn syrup
- ¼ tsp cream of tartar
- Pinch of salt
- 1 tsp vanilla extract

- In a large, clean heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt.
- Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 3 minutes.
- Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 4 minutes.
- Reduce the mixer to low and add the vanilla. Continue beating until the frosting is completely smooth, about 2 minutes more. Use right away.

The Graham cracker base.

Pressing the Graham crackers down with a glass.

Adding chopped chocolate. This has to go into the oven for 5 minutes so that the bottom becomes really crunchy.

The very runny chocolate batter (which made it incredibly moist).

Topped it off with some Graham cracker crumbs and chopped chocolate.

Out of the oven! They look like muffins.

The end result:

Hello there mr. Cupcake!

May I just say that you taste yummmmmmmy!!! :D


Eliana said…
I'm so glad I voted for these because they look outstanding. I love the idea of layering the flavors. These cupcakes must have great texture.
Snooky doodle said…
oh these look delicious! Have to try these. the different textures must be awesome !
Anonymous said…
Yum - they look great. I think I will have to try out the marshmallow frosting it looks so fluffy and white. Very pretty :)
Boiling water is SO the key to great chocolate cupcakes! How insane are the ladies of Trophy Cupcakes for coming up with this amazing recipe!?

Popular Posts