Crust:
1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)
1/4 cup sugar
5 Tbsp unsalted butter, melted
9 oz bittersweet chocolate, chopped into small pieces
mini marshmallows (you'll need about 100)
Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small circle object (I used a shot glass) to press the crumb mixture evenly into the bottom of each liner. Reserve any remaining graham cracker mixture for topping. Bake for 5 minutes and remove from the oven.
Place 2 teaspoons chocolate in each muffin cup. Add approximately 4 marshmallows to each tin.
Cake: (you can use whatever chocolate cake recipe you want)
2 cups plus 2 Tbsp 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
2 large eggs
1 cup milk
1/2 cup oil
2 tsp vanilla extract
1 cup boiling water
Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined.
Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. Sprinkle each cupcake with remaining chocolate and graham cracker mixture. The marshmallows will float to the top but that's okay. Bake approximately 18 - 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.
Frosting:
4 large egg whites
1 cup sugar
1/4 tsp cream of tartar
1 tsp pure vanilla extract
Preheat oven to broil. Place cooled cupcakes on a baking sheet.
In a clean stainless steel mixing bowl or double boiler, combine egg whites, sugar, and cream of tartar. Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees.
Transfer egg mixture to stand mixer fitted with the whisk attachment. Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker. Beat until stiff, glossy peaks form. Add in the vanilla and mix until just combined. Transfer frosting to a piping bag and frost as desired.
Put baking sheet with frosted cupcakes into the oven. You just want to keep them in long enough to get some colour on them so they resemble marshmallows toasted by a campfire (you're going for lightly toasted frosting not black and bubbly marshmallow). Garnish if desired.
This recipe is also linked on...
Everyday Sisters' Sharing Sundays: Cupcakes
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