Chocolate Graham Cracker Cupcakes With Toasted Marshmallow Frosting Recipe 465

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CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW



Chocolate Graham Cracker Cupcakes With Toasted Marshmallow image

This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes. Posted on Everyday Food newsletters.

Provided by sexymommalucas

Categories     Dessert

Time 1h45m

Yield 2 dozen cupcakes, 12-24 serving(s)

Number Of Ingredients 17

2 1/4 cups sugar, plus
2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder, plus
1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
marshmallow frosting

Steps:

  • Preheat oven to 350 degrees. 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; 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.
  • Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Nutrition Facts : Calories 429.4, Fat 17.7, SaturatedFat 5.7, Cholesterol 46.6, Sodium 470.5, Carbohydrate 66.2, Fiber 2.7, Sugar 44.1, Protein 5.5

TOASTED MARSHMALLOW CUPCAKES



Toasted Marshmallow Cupcakes image

Simple and sweet, this tasty treat is perfect for getting kids involved in baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18 cupcakes

Number Of Ingredients 14

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup whole milk
1/4 cup sour cream
1/3 cup unsalted butter, melted
3/4 teaspoon pure vanilla extract
18 cupcake liners
1 bag of jumbo marshmallows

Steps:

  • Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
  • Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
  • Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.
  • Let cake cool slightly and change the oven to broil.
  • Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
  • When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW FROSTING RECIPE - (4.6/5)



Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting Recipe - (4.6/5) image

Provided by Bettybug

Number Of Ingredients 21

2 cups plus 2 tablespoons sugar
1 and 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature
1/2 cup canola oil
pinch of vanilla powder (or 2 teaspoons vanilla extract)
1 cup boiling water
9 oz bittersweet chocolate, finely chopped
For the graham cracker crust
1 and 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
For the marshmallow frosting
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
pinch of vanilla powder (or 2 teaspoons vanilla extract)

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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