I found this recipe while meandering through Martha Stewart's website. The photo lured me in initially. They looked so pretty and so fun too. I especially adore the layers of goodies that create this luscious treat: a crunchy graham cracker crust, a layer of chocolate, the devil-food cake like cupcake itself and lastly, a browned 7 minute frosting finishes the deal.
Lots of work? Not really. No nearly as tedious as one may think. The crust is a snap to put together. The cupcake batter comes together easily too. Even the frosting, which does require beating over a pot of steaming water, is easy-peasy. Now browning the frosting is the best part. If you don't own a kitchen torch yet then here is your excuse to rush out and buy one! Just a small flame, a delicate touch and you have a browned marshmallow frosting that is nothing short of sublime.
I did follow the recipe somewhat to a T. I used dark Lindt chocolate vs bittersweet. I used Cocoa Barry - Extra Brute dark cocoa in the cupcake batter for added richness. Lastly, I reduced the amount of vanilla extract in the frosting to 1/2. You want to the frosting to taste like toasted marshmallow, not vanilla.
A recommendation: use foil lined cupcake liners to prevent sticking. The paper ones can be a nightmare at the base when trying to remove the cupcake for devouring.
If you can handle all of this and trust me, YOU CAN, then let's get baking!
Crust ready for the oven
Cupcakes ready to be baked
They rise up beautifully !
*adapted source recipe: Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting
WHAT YOU NEED
1 1/2 cups graham cracker crumbs
1/4 fine granulated sugar
1/3 cup unsalted butter, melted
9 oz bittersweet chocolate, finely chopped ( I used Lindt Dark Chocolate)
2 cups plus 2 tablespoons fine granulated sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon unsweetened cocoa powder (the darker, the better)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature ( I used 2%)
1/2 cup vegetable oil ( I used grapeseed)
2 teaspoons vanilla extract
1 cup boiling water
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract
PREHEAT oven to 350F
LINE 24 muffin tins with liners ( you can halve this recipe for 12 cupcakes)
IN SMALL BOWL, combined all crust ingredients except chocolate
PLACE 1 tablespoon of crust mixture into base of cupcake liners and press down with a shot glass or back of spoon . I used a Keurig K-Cup and it worked beautifully
ADD 2 teaspoons of chopped chocolate on top of each crust
You will have leftovers of both crust and chocolate, reserve for topping cupcake batter
BAKE in oven 5 minutes, remove and set aside
IN BOWL of stand mixer, fitted with paddle attachment, sift in first 6 dry ingredients
IN MEDIUM BOWL, whisk together eggs, milk, oil and vanilla extract
ADD wet ingredients to dry ingredients blending just until combined
SCRAPE down sides
SLOWLY pour in boiling water blending well until no lumps remain. Batter will be very fluid.
POUR batter over pre-cooked crust filling each liner 3/4 full
SPRINKLE tops with left over crust mixture and chopped chocolate
BAKE 9 minutes, rotate pan and bake another 9-12 minutes or until toothpick inserted in center comes out clean
REMOVE from oven and place on cooling rack
REMOVE cupcakes after 5 minutes and let cupcakes cool completely before frosting
FILL a large saucepan 1/2 way with water.
SET over high heat until simmering
IN A HEAT PROOF BOWL that will fit over the saucepan but not touch the water, place egg whites, sugar, and cream of tartar and whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes
REMOVE bowl, add vanilla, and beat frosting with hand-held electric mixture on HIGH speed for 5- 7 minutes or until stiff peaks form
PIPE frosting onto cooked cupcakes
BROWN gently with kitchen torch