Chocolate Cupcakes w/Toasted Marshmallow Frosting

from ButterYum

makes 24+ cupcakes

Ingredients

Cupcakes:

• 2 cups plus 2 tablespoons sugar

• 1 3/4 cups all-purpose flour

• 3/4 cup plus 1 tablespoon natural cocoa powder (substitution listed below)

• 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)

• 1/4 cup sugar

• 1/3 cup unsalted butter, melted

• 9 ounces bittersweet chocolate, finely chopped (or mini chocolate chips)

Directions

1. Preheat oven to 350F.

2. Line 2 standard muffin tins with cupcake liners; set aside.

3. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer.

4. Using the paddle attachment, mix ingredients together on low speed.

5. In a large bowl, mix together eggs, milk, oil, and vanilla.

6. Add to flour mixture and beat on medium speed for 30 seconds.

7. Scrape down sides of bowl if necessary and continue mixing on medium speed for 2 minutes.

8. Add boiling water and stir to combine; set cake batter aside.

9. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

10. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup.

11. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.

12. Reserve remaining graham cracker mixture for topping. (note - I didn't have any crumbs leftover from making the bottom crusts so I skipped this step)

13. Place 2 teaspoons chocolate in each muffin cup.

14. Bake for about 5 minutes.

15. Remove from oven and fill each muffin cup 3/4 to 4/5 full with cake batter.

16. Sprinkle each with remaining chocolate and graham cracker mixture.

17. Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.

18. Cool on a wire rack in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

19. Transfer frosting to a large pastry bag fitted with a large start tip.

20. Pipe frosting in a spiral motion on each cupcake.

21. Transfer cupcakes to a baking sheet.

22. 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.

Marshmallow Frosting:

• 8 large egg whites

• 2 cups sugar

• 1/2 teaspoon cream of tartar

• 2 teaspoons pure vanilla extract

Directions

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of a stand mixer.

2. Set bowl over a saucepan with simmering water.

3. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

4. 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.

5. Add vanilla, and mix until combined. Use immediately.

My Notes: the marshmallow frosting is very sweet and you might want to have a wet paper towel handy when you eat one of these cupcakes... despite how careful I tried to be, I ended up with little spots of sticky white marshmallow all over my hands and face (not a graceful cupcake - don't want to see what will happen when a little one eats one of these). Aside from that, these are really moist and delicious! I had quite a bit of leftover cake batter... enough for 6 additional cupcakes (no graham cracker crumbs leftover for crusts though). And I think I have enough leftover meringue frosting to frost another batch of cupcakes.