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
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
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
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.
TOASTED MARSHMALLOW CUPCAKES
Have a try!
Provided by Dian Hazwani
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
- Turn on the oven's broiler.
- Place 1 marshmallow vertically in the center of each cupcake.
- Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 46.5 g, Cholesterol 47.7 mg, Fat 8.2 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 262.9 mg, Sugar 29.8 g
CHOCOLATE GRAHAM CRACKER CUPCAKES W/ MARSHMALLOW FROSTING
This looks like a wonderful treat from the Martha Stewart show (aired 4/3/08). This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes.
Provided by Maymie
Categories Dessert
Time 1h30m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 20
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.
- Frosting:.
- 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.
Nutrition Facts : Calories 267.2, Fat 8.8, SaturatedFat 2.9, Cholesterol 25.4, Sodium 259.5, Carbohydrate 45.8, Fiber 1.2, Sugar 38.9, Protein 3.4
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