Chocolate Graham Cracker Cupcakes With Toasted Marshmallow Frosting Recipe 465

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TOASTED-MARSHMALLOW FROSTING

Great for a Smores style cake or cupcake, on top chocolate cake or dip graham crackers in chocolate on top of cupcakes with this frosting

Provided by Carrie B @CarrieBear

Categories     Cakes

Number Of Ingredients 5



Toasted-Marshmallow Frosting image

Steps:

  • Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them?hey burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

16 large white marshmallows (or a similar amount of mini-marshmallows)
1 cup(s) confectioners' sugar / powdered sugar
1/2 pound(s) butter at room temperature
8 ounce(s) kraft jet-puffed marshmallow cream (or marshmallow fluff)
1/2 teaspoon(s) pure vanilla extract

MARSHMALLOW FROSTING

This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 2 dozen cupcakes

Number Of Ingredients 4



Marshmallow Frosting image

Steps:

  • 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.

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

CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW

This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 2 dozen

Number Of Ingredients 15



Chocolate Graham Cracker Cupcakes with Toasted Marshmallow image

Steps:

  • 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.

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

CHOCOLATE GRAHAM CRACKERS

Graham flour is a coarse-grained whole-wheat meal and can be found in specialty and health food stores. It makes a graham cracker with a lovely texture and subtle nutty flavor, but regular whole-wheat flour makes a decent substitute if you can't find it.

Provided by Samantha Seneviratne

Categories     dessert

Time 2h10m

Yield 2 to 2 1/2 dozen

Number Of Ingredients 11



Chocolate Graham Crackers image

Steps:

  • In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt. In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes. Add the molasses and beat to combine. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc. Chill until firm enough to roll, at least 1 hour.
  • Preheat the oven to 350 degrees F.
  • On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle. Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies. Score each rectangle in half crosswise, but don't cut all the way through. Using a fork, make 3 indentations in each square. Transfer the parchment with the rolled dough to a baking sheet. Freeze for 10 minutes.
  • Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes. While the cookies are still warm, use a knife to cut them apart. Let the cookies cool completely on the sheet on a rack. Repeat with the remaining dough, rerolling the scraps once.

2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
24 tablespoons (3 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup molasses
2 cups whole-wheat graham flour
1 1/2 cups all-purpose flour, plus more for flouring the parchment and rolling pin
1 1/2 cups all-purpose flour, plus more for flouring the parchment and rolling pin
1 cup Dutch-process cocoa powder

CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW FROSTING RECIPE - (4.6/5)

Provided by Bettybug

Number Of Ingredients 21



Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting Recipe - (4.6/5) image

Steps:

  • Preheat oven to 350 degrees F. Line two cupcake tins with baking cups (preferably foil). Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt, together into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed just to combine. In a large measuring cup, whisk together eggs, milk, oil, and vanilla. Add to the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of bowl, then beat on medium speed for an additional 2 minutes. Add boiling water, and stir on low speed until combined (Batter will be runny). In a small bowl, using a fork, mix together graham cracker crumbs, sugar, and melted butter until well combined. Place 1 tablespoon of the graham cracker mixture into each baking cup. Use the bottom of a shot glass to press the crumbs into an even layer on the bottom of each baking cup, forming a crust. (You will have some graham cracker mixture left over, save that for later). Sprinkle two teaspoons of chopped chocolate over the graham cracker crusts in each of the baking cups. Bake crusts for about 5 minutes, until edges are slightly golden. Then, remove from the oven and fill each cup about 3/4 full with cupcake batter. Sprinkle each cupcake with some of the remaining chopped chocolate and graham cracker mixture. Return to the oven and bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted into the center comes out clean. Let cupcakes cool in tins for 5 minutes, then transfer them to a wire rack to cool completely. For the marshmallow frosting In the bowl of a stand mixer fitted with a whisk attachment, add egg whites, sugar, and cream of tartar. Set the bowl over a pan of simmering water and whisk constantly, until sugar is dissolved and mixture is warm to the touch. Attach the bowl to the stand mixer and starting on low speed, gradually increasing to high, beat for 5-7 minutes until mixture holds stiff, glossy peaks. Mix in vanilla. Spoon frosting into a piping bag fitted with a large decorating tip. Pipe frosting in a swirling motion on each cupcake. Using a torch, lightly toast the frosting, being careful not to burn the cupcake liners. If you don't have a torch, you could use a handheld gas lighter, or you can even broil the cupcakes in the oven for a few minutes (but make sure to watch them closely!). Serve immediately or store in an airtight container, for up to 2 days. Note: The recipe for the frosting makes A LOT; you could probably halve the recipe and still have enough to generously pipe all 24 cupcakes. Also, you may get a few extra cupcakes out of the batter.

2 cups plus 2 tablespoons sugar
1 and 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature
1/2 cup canola oil
pinch of vanilla powder (or 2 teaspoons vanilla extract)
1 cup boiling water
9 oz bittersweet chocolate, finely chopped
For the graham cracker crust
1 and 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
For the marshmallow frosting
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
pinch of vanilla powder (or 2 teaspoons vanilla extract)

CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW

This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes. Posted on Everyday Food newsletters.

Provided by sexymommalucas

Categories     Dessert

Time 1h45m

Yield 2 dozen cupcakes, 12-24 serving(s)

Number Of Ingredients 17



Chocolate Graham Cracker Cupcakes With Toasted Marshmallow image

Steps:

  • 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.

Nutrition Facts : Calories 429.4, Fat 17.7, SaturatedFat 5.7, Cholesterol 46.6, Sodium 470.5, Carbohydrate 66.2, Fiber 2.7, Sugar 44.1, Protein 5.5

2 1/4 cups sugar, plus
2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder, 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

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