↞ recipe box start page
Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the Cupcakes:
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.
For the Frosting:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
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.
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.
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. Makes 2 dozen
view more member recipes
CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW
view my recipes
print
save
Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the Cupcakes:
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.
For the Frosting:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
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.
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.
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. Makes 2 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Graham Cracker-chocolate Chip Snacking Cake
by sgre52160
For the cake: 8 whole graham crackers, finely ground (about 1 cup) 1/4 cup unbleached all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 6 Tbs. (3/4 stick) unsalted butter, softened 1/4 cup s
by sgre52160
For the cake: 8 whole graham crackers, finely ground (about 1 cup) 1/4 cup unbleached all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 6 Tbs. (3/4 stick) unsalted butter, softened 1/4 cup s
Toasted Marshmallow Buttercream Frosting
by suemunzlinger
1 cup butter, room temperature 4 cups powdered sugar or more if needed 2 Tbsp milk 1 teas vanilla 10 oz mini marshmallows Instructions 1.In bowl of stand mixer beat butter until smooth. Add
by suemunzlinger
1 cup butter, room temperature 4 cups powdered sugar or more if needed 2 Tbsp milk 1 teas vanilla 10 oz mini marshmallows Instructions 1.In bowl of stand mixer beat butter until smooth. Add
Warm Toasted Marshmallow Smore Bars
by sgre52160
1 (1 lb 1.5 oz) pouch sugar cookie mix 1 cup graham cracker crumbs 1 cup butter, melted 3 cups milk chocolate chips (18 oz) 4 1/2 cups miniature marshmallows Preheat oven to 375. In large
by sgre52160
1 (1 lb 1.5 oz) pouch sugar cookie mix 1 cup graham cracker crumbs 1 cup butter, melted 3 cups milk chocolate chips (18 oz) 4 1/2 cups miniature marshmallows Preheat oven to 375. In large
Toasted Marshmallow Candy Bar Rice Crispy Treats
by sgre52160
12 cups toasted rice crispy cereal 2 (10.5 oz) bags mini marshmallows 6 tbsp butter 1 cup chocolate chips 3 cups mini marshmallows 10 mini Twix candy bars, chopped 10 mini Snicker candy bars, ch
by sgre52160
12 cups toasted rice crispy cereal 2 (10.5 oz) bags mini marshmallows 6 tbsp butter 1 cup chocolate chips 3 cups mini marshmallows 10 mini Twix candy bars, chopped 10 mini Snicker candy bars, ch
Graham Cracker Pie
by ilovejohnny
INGREDIENTS (Nutrition) 1 cup graham cracker crumbs 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 cup butter, softened 1/2 cup white sugar 5 tablespoons all-purpose flour 1
by ilovejohnny
INGREDIENTS (Nutrition) 1 cup graham cracker crumbs 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 cup butter, softened 1/2 cup white sugar 5 tablespoons all-purpose flour 1
view more member recipes
related CDKitchen recipes
Hobo S'mores
Basic Cheesecake Graham Cracker Crust
Microwave S'mores
Canoli Pie
New York Cheesecake With Graham Cracker Crust
Sweet Potato Graham Cracker Crunch
Marshmallow Peeps Cupcakes
Vegan Chocolate Cheesecake
Blue Heaven Key Lime Pie
Dark Chocolate Red Beet Cupcakes