Chocolate Graham Cracker Cupcakes with Toasted Marshmallow
- 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
- Cooking & Baking
- All-purpose flour (1 3/4 cups)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1 1/2 teaspoons)
- Bittersweet chocolate (9 ounces)
- Cocoa powder (13/16 cup)
- Marshmallow frosting (1)
- Salt (1 teaspoon)
- Sugar (2 3/8 cups)
- Vanilla extract, pure (2 teaspoons)
- Vegetable oil (1/2 cup)
- Snacks
- Graham cracker crumbs (1 1/2 cups)
- Drinks
- Water (1 cup)
- Dairy
- Butter, unsalted (1/3 cup)
- Whole milk (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on marthastewart.com
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Published May 4, 2011 (1 year ago).
68 people saved this recipe.
