This is from my friend Jamie. She has been getting ready for her youngest’s first birthday party. When I saw her pics and read her description of these cupcakes I knew I wanted to share this with ya’ll! 🙂 Sounds like they are pretty darn good, and I love the ‘toasting’ part. I am just a little bit of a pyro, so this will be right up my alley! Thanks for sharing Jamie! Enjoy everyone!
I tried a new recipe for cupcakes the baby’s first birthday. For those that know me well you might be shocked to hear that in my opinion these are the BEST cupcakes of all time. I could eat the entire two dozen by myself if given half a shot. For those that don’t know me that well, I pretty much can’t stand cake (or cupcakes), these are the exception to that rule. Chocolate Graham Cracker cup cakes with toasted Marshmallow Fluff “frosting”. Nothing like a s’more in a cupcake wrapper.
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup 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
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.
You can top with your favorite Meringue or Marshmallow fluff, “toast” the topping using a kitchen torch (just be careful not to catch the wrapper on fire). I highly recommend topping them right before serving so that the topping doesn’t melt ~ Jamie.
The original recipe Jamie used can be found here on the Martha Stewart website. Let me know how your kitchen fires, er, um, cupcakes turn out! 🙂 Angela