For months I've been having dreams about making these babies. It got to the point where I finally had to get up at 5am and just make a batch already.
They're everything I dreamed they would be. And more!
If you love s'mores and cupcakes (um...who doesn't?), this is the best of both worlds. The cupcakes even have adorable graham cracker bases. How cute is that?!
The cupcake is deep, dark and incredibly moist. But the best part is the marshmallow topping. It's made from scratch, so you don't have that weird store-bought-jar aftertaste. Plus you get to hold it under the broiler and watch it burn...always fun. Or, if you're lucky enough to have one, you can use a blow torch...even more fun.
yields 24 cupcakes
1/4 cup of sugar
1 1/2 cups of graham cracker crumbs
5 1/2 Tablespoons of unsalted butter, melted
8 oz of finely chopped dark chocolate
2 cups + 2 Tablespoons of sugar
1 3/4 cups of all purpose flour
3/4 cup + 1 Tablespoon of cocoa powder
1 1/2 teaspoons of baking soda
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs, at room temperature
1 cup of whole milk (I used buttermilk)
1/2 cup of vegetable oil
2 teaspoons of pure vanilla extract
1 cup of Boiling water
8 egg whites, at room temperature
2 cups of sugar
1/2 teaspoon of cream of tartar
2 teaspoons of pure vanilla extract
Prepare the crust: Preheat the oven to 350F. Line 2 muffin tins (24 muffins all together.) In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Mix until well combined. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. I used the back of a measuring Tablespoon to so this. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven. Leave the oven at 350F.
Prepare the cupcakes: Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in into a medium bowl. Whisk to combine, set aside. In the bowl of your stand mixer, or any large mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for about 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (the batter will be thin, don't panic.)
Divide the batter evenly between the prepared cupcake liners, filling each about 3/4 of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
Prepare the marshmallow topping: Combine the egg whites, sugar and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost the cooled cupcakes as desired.
If you have a blow torch, you can use it to carefully toast the marshmallow frosting. If you don't have one, slide the frosted cupcakes under your oven's broiler. (Note: I placed my cupcakes on a cookie sheet while doing this.) Keep moving the cookie sheet around while the cupcakes are under the broiler. They burn very fast, so don't wander around while they're toasting.
Remove and serve immediately
Adapted from Annie's Eats