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1
Preheat oven to 175C. Line muffin pan with cupcake liners.
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2
Stir cream and warm water in a measuring cup/small bowl/cup. Set aside.
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3
In a bowl, mix together all-purpose flour, graham cracker crumbs, crushed Oreo cookies, baking powder, and cocoa powder.
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4
In another bowl, cream butter and white sugar until light and fluffy on low speed. Gradually add brown sugar, egg yolks, and vanilla.
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5
Alternately add flour mixture and cream mixture, starting and ending with the flour. Beat batter until incorporated.
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6
In another bowl, whisk egg whites with mixer, it doesn't need to be super fluffy. I just beat it for a few minutes and then fold them into the batter.
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7
Fold chocolate chips and mini marshmallows into the batter until evenly incorporated.
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8
Using an ice cream scooper, evenly divide batter into muffin tins. Fill muffin tins up to 1/2 to 2/3 full. I used 2 scoops per tin -- but that depends on the size of your scooper, mine was medium. ;)
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9
Preheat oven to 175C. Line muffin pan with cupcake liners.
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10
Stir cream and warm water in a measuring cup/small bowl/cup. Set aside.
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11
In a bowl, mix together all-purpose flour, graham cracker crumbs, crushed Oreo cookies, baking powder, and cocoa powder.
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12
In another bowl, cream butter and white sugar until light and fluffy on low speed. Gradually add brown sugar, egg yolks, and vanilla.
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13
Alternately add flour mixture and cream mixture, starting and ending with the flour. Beat batter until incorporated.
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14
In another bowl, whisk egg whites with mixer, it doesn't need to be super fluffy. I just beat it for a few minutes and then fold them into the batter.
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15
Fold chocolate chips and mini marshmallows into the batter until evenly incorporated.
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16
Using an ice cream scooper, evenly divide batter into muffin tins. Fill muffin tins up to 1/2 to 2/3 full. I used 2 scoops per tin -- but that depends on the size of your scooper, mine was medium. ;)
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17
Bake at 175C (mine was at 125C -- worked like a charm) for 15-18 minutes, or until toothpick tester comes out with a few crumbs.
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18
Cool cupcakes in pan for 3-5 minutes before transferring to wire rack. Cool completely before frosting.
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19
On a double-boiler, melt together butter and chocolate in a medium-sized, heatproof bowl. Stir frequently, until the mixture is smooth. Let cool slightly (about 3-5 minutes).
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20
Add in confectioners' sugar, milk and vanilla and beat on medium-high speed with an electric mixer until smooth.
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21
Frost cupcakes -- I used a star tip. My first time! Top with mini-marshmallows.
