A fun component to this recipe is the graham cracker bottom/crust with a bit of chocolate melted on top.
After that's baked a bit, you pour in the cupcake batter. The recipe said it made 24 cupcakes, but it actually made 30 for us!
And then, my favorite part - frosting!
After doing some typical swirls, I tried a more traditional meringue look, and loved it.
Also provides some good spikes for the torch to...well....torch.
Fiance and friend approved - can't wait to share them with my coworkers!
Chocolate Graham Cracker and Toasted Marshmallow Cupcakes
From Trophy Cupcakes as seen on: Martha Stewart
Makes 2 dozen (ours made 30, actually)
* 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) - might be helpful to have an extra 1/2 cup for the topping
* 1/3 cup unsalted butter, melted
* 9 ounces bittersweet chocolate, finely chopped
* Marshmallow Frosting
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. 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.
3. 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.
4. Place graham cracker crumbs, remaining 1/4 cup 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 the bottom of each cupcake liner. Reserve remaining graham 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 (watch carefully so the chocolate doesn't burn!). 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.
7. Transfer frosting (recipe below) to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). OR, if you're cheap like me, feel free to use a Ziploc bag! Pipe frosting in a spiral motion on each cupcake, and add little spikes if you like. 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.
Makes enough for 2 dozen cupcakes
* 8 large egg whites
* 2 cups sugar
* 1/2 teaspoon cream of tartar
* 2 teaspoons pure vanilla extract
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.