Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting

I don't even remember how I came across this recipe a couple weeks ago but I have been admiring it ever since. It was created by Jennifer Shea, owner of Trophy Cupcakes out in Seattle. Martha Stewart apparently had Jennifer on her show back in 2008, sharing this recipe with the world. And here I am, almost two years later just finding out about this glorious treat. And today I finally got the opportunity to try it out!

 

making graham cracker crumbs with my food processor ^_^

By the way, you should take a look at both Trophy's website and also Martha Stewart's and just look at Jennifer's creations because there is no way that I am at that level of perfection (though I hope to someday make it up there). When Brad and I finally make it out to Washington, this bakery is a must stop for me. I am dying to try their Chocolate Hazelnut (Nutella Buttercream....Yummmm), Chocolate Chip Mint, Chocolate Peanut Butter, Triple Coconut, Snowball, Chocolate Macaroon...must...go...to...Seattle...now!

Anyway, these turned out fantastic! It is of course reminiscent of a S'More and therefore uberdelicious. Plus it gave me a reason to go out and buy a hand held torch ;o).  The only "problem" I found was once we started eating the cupcakes. The bottom graham cracker crust on a couple of the cupcakes tended to stick to the bottom of the liner and thus separate from the cake. My friend Erin suggested that next time to try spraying the inside of the liners with cooking spray and that should allow the crumb crust to release much easier. So simple, yet so brilliant. Thanks Erin! So yes, needless to say, these cupcakes were a hit to everywhere I took them. Oh, and I know that the recipe said it makes 24 cupcakes...but I ended up making 24 cupcakes and a small 9 inch cake. Just as a heads up. Commence daydreaming....now.

Chocolate Graham Cracker Cupcakes
by Jennifer Shea of Trophy Cupcakes, originally posted at Martha Stewart

• 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
• Marshmallow Frosting

Directions:

• 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. 

  

Marshmallow Frosting
most likely developed by Jennifer Shea, originally posted at MarthaStewart.com

• 8 large egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Directions:

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.