Ingredients for Chocolate Graham Cracker Cupcakes With Toasted Marshmallow
- 2 cups + 2 tbsp granulated sugar
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- Whole Milk
- Vegetable Oil
- Pure Vanilla Extract
- 1 cup boiling water
- 1 ½ cups graham cracker crumbs
- Unsalted Butter
- Bittersweet Chocolate
- Marshmallow frosting (recipe not included)
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How to Make Chocolate Graham Cracker Cupcakes With Toasted Marshmallow
- Preheat oven to 350°F (175°C). Line two standard muffin tins with cupcake liners.
- In a large bowl, sift together 2 cups + 2 tbsp all-purpose flour, ¾ cup unsweetened cocoa powder, 2 cups + 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup milk, ½ cup vegetable oil, and 1 tsp vanilla extract.
- Add the wet ingredients to the dry ingredients and beat on medium speed for 30 seconds.
- Scrape down the sides of the bowl and continue mixing on medium speed for 2 minutes.
- Gradually add 1 cup boiling water and mix until just combined.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ¼ cup (½ stick) melted unsalted butter. Mix until well combined.
- Press 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner. Use the bottom of a small glass to pack it down.
- Spoon 2 teaspoons of chocolate chips into each cupcake liner on top of the graham cracker layer.
- Bake for 5 minutes. Remove from oven.
- Fill each muffin cup ¾ full with the chocolate batter.
- Sprinkle remaining graham cracker mixture and chocolate chips over the batter.
- Return to oven and bake for 18-20 minutes, rotating pans halfway through, until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost with your favorite marshmallow frosting (recipe not included).
- Lightly brown the frosting using a kitchen torch. Be careful not to burn the cupcake liners.
- Serve immediately or store in an airtight container for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
176g
Fat
28g
Carbs
22g
