Chocolate Graham Cracker Cupcakes With Toasted Marshmallow Toppi Recipe

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Chocolate Graham Cracker Cupcakes With Toasted Marshmallow Toppi
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Ingredients
18
Count
Nutrition
611
Calories
Total time
35
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. 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.
  8. 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.
  9. 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 611 Kcal (2558 kJ)
Calories from fat 187.89 Kcal
% Daily Value*
Total Fat 20.88g 32%
Cholesterol 48.44mg 16%
Sodium 622.39mg 26%
Potassium 290.14mg 6%
Total Carbs 99.89g 33%
Sugars 67.4g 270%
Dietary Fiber 2.46g 10%
Protein 9.15g 18%
Vitamin A 0.1mg 2%
Iron 1.4mg 8%
Calcium 100.9mg 10%
Amount Per 100 g
Calories 283.33 Kcal (1186 kJ)
Calories from fat 87.13 Kcal
% Daily Value*
Total Fat 9.68g 32%
Cholesterol 22.46mg 16%
Sodium 288.61mg 26%
Potassium 134.54mg 6%
Total Carbs 46.32g 33%
Sugars 31.25g 270%
Dietary Fiber 1.14g 10%
Protein 4.24g 18%
Iron 0.6mg 8%
Calcium 46.8mg 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

  • 13.5
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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