Even though it's a two step process, the cupcakes actually come together easily. My favorite part is the chocolate batter - after adding the water, it is actually pourable! I just loaded up my big measuring cup and poured the batter into the cupcake liners. So easy! I did end up having a problem with the frosting. I wanted a beautiful piped tower of marshmallow buttercream atop the cupcake, but I just couldn't get it stiff enough and ended up with marshmallow oozing down the sides. I suppose that is more true to form for a cupcake modeled after s'mores, and the party guests didn't seem to mind one bit.
One final note, I pitty those that do not have access to marshmallow fluff. This stuff is heaven on top of a mug of hot chocolate in the winter! I didn't expect to see it out here in the midwest, but a local grocery store, through some miracle, had it in stock!
Source: Domestic Pursuits
Yields 30 cupcakes
For the graham crust:
1/4 cup sugar
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
1/2 - 1 cup bittersweet chocolate chips
For the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease muffin cups or line with paper liners.
2. Combine 1/4 cup sugar,graham cracker crumbs and melted butter in a small bowl. Spoon 1 tablespoon of graham cracker mix into the bottom of each muffin cup. Press crumbs firmly, using the bottom of a small glass. Save the remaining mixture for topping. Top graham cracker mix with several bittersweet chocolate chips.
3. Bake graham mixture for about five minutes, or until the edges are golden brown. Remove from oven and set aside.
4. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl.
5. In a large bowl, combine eggs, milk, oil and vanilla. Stir until well blended.
6. Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Fill prepared muffin cups 3/4 full with batter (about 1/4 cup). Sprinkle batter with small amount of remaining graham cracker mixture.
7. Bake 22 to 25 minutes. Cool completely, then frost.
Marshmallow Buttercream Frosting
Source: Hello, Cupcake! via Heather Drive
- 1 container (16 oz.) Marshmallow Fluff
- 3 sticks unsalted butter, softened and cut into 1-inch pieces
- 1 tsp. vanilla extract
- 1/2 cup confectioner's sugar, plus additional sugar, if necessary
1. Spoon the Marshmallow Fluff into a large bowl. Beat with an electric mixer on low.
2. Gradually add the butter pieces, beating well after each addition, until smooth.
3. Add the vanilla extract and the confectioner's sugar. Scrape the bowl well to incorporate. Add more confectioner's sugar, if necessary, to adjust the texture.