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    You are in: Home / Recipes / Chocolate Graham Cracker Cupcakes With Toasted Marshmallow Recipe
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    Chocolate Graham Cracker Cupcakes With Toasted Marshmallow

    Chocolate Graham Cracker Cupcakes With Toasted Marshmallow. Photo by loof

    1/1 Photo of Chocolate Graham Cracker Cupcakes With Toasted Marshmallow

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    45 mins

    1 hrs

    sexymommalucas's Note:

    This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes. Posted on Everyday Food newsletters.

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    Ingredients:

    Serves: 12-24

    Yield:

    dozen c ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
    2. 2
      Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
    3. 3
      In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
    4. 4
      Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
    5. 5
      Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
    6. 6
      Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
    7. 7
      Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. 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.

    Ratings & Reviews:

    • on January 19, 2010

      55

    • on May 04, 2008

      55

      These were terrific! Hard to call them cupcakes - they are more like a wonderful dessert! The graham cracker base is great and the toasted marshmallow topping is genius! Loved these little gems - thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Graham Cracker Cupcakes With Toasted Marshmallow

    Serving Size: 1 (80 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 429.5
     
    Calories from Fat 159
    37%
    Total Fat 17.7 g
    27%
    Saturated Fat 5.7 g
    28%
    Cholesterol 50.8 mg
    16%
    Sodium 482.5 mg
    20%
    Total Carbohydrate 65.9 g
    21%
    Dietary Fiber 2.7 g
    10%
    Sugars 44.2 g
    176%
    Protein 5.5 g
    11%

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