Chocolate Graham Cracker Cupcakes W/ Marshmallow Frosting Recipe

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Chocolate Graham Cracker Cupcakes W/ Marshmallow Frosting
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Ingredients
20
Count
Nutrition
583
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
  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. 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. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
  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. 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. Frosting:.
  8. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  9. 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. Add vanilla, and mix until combined. Use immediately.
  10. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 583.17 Kcal (2442 kJ)
Calories from fat 187.4 Kcal
% Daily Value*
Total Fat 20.82g 32%
Cholesterol 48.44mg 16%
Sodium 628.42mg 26%
Potassium 287.8mg 6%
Total Carbs 94.35g 31%
Sugars 69.52g 278%
Dietary Fiber 2.2g 9%
Protein 8.2g 16%
Vitamin A 0.1mg 2%
Iron 1.3mg 7%
Calcium 100.9mg 10%
Amount Per 100 g
Calories 280.64 Kcal (1175 kJ)
Calories from fat 90.18 Kcal
% Daily Value*
Total Fat 10.02g 32%
Cholesterol 23.31mg 16%
Sodium 302.42mg 26%
Potassium 138.5mg 6%
Total Carbs 45.4g 31%
Sugars 33.45g 278%
Dietary Fiber 1.06g 9%
Protein 3.94g 16%
Iron 0.6mg 7%
Calcium 48.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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