- 24
- 105 mins
Ingredients
- Crumbs
- 6 graham cracker boards (oblongs)
- 2 Tbsp each sugar and melted butter
- 1/2 cup mini semisweet chocolate chips
- Cupcakes
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/2 cup each canola oil and water
- 1 Tbsp vanilla extract
- Marshmallow Topping
- 6 large egg whites
- 1 1/2 cups sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- Small handheld butane torch
Preparation
Step 1
Make WD My Homepage
There’s no getting around the fact that these cupcakes take a little leg work, but one bite will prove they’re worth it, with a graham cracker and chocolate crust layered with a chocolate cake and finished with fluffy marshmallow topping.
Heat oven to 350ºF. Line 24 muffin cups with paper liners.
Process graham crackers in food processor until fine crumbs. Add sugar and butter; pulse until blended. Spoon about 2 tsp into each muffin cup. Top with 1 tsp mini chocolate chips.
In large bowl, whisk flour, sugar, cocoa, baking soda and salt until blended. In medium bowl, whisk buttermilk, eggs, oil, water and vanilla until blended; whisk into flour mixture until smooth.
Put egg whites, sugar and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 to 4 minutes.
Transfer to large bowl of an electric stand mixer. Beat 5 to 7 minutes, starting on low speed and gradually increasing to high, until stiff, glossy peaks form. Beat in vanilla. Spoon into a large ziptop freezer bag.
Blend/Process
Mix/Whisk/Stir
Stew/Simmer
Make Money from Home