-
1
Cupcakes:
-
2
1 Preheat oven to 350. Line 2 muffin tins with liners
-
3
2 Sift 2 cups plus 2 tbsp sugar, flour, cocoa powder, baking powder, baking soda, & salt together in bowl of an electric mixer. Using paddle attachment, mix ingredients together on low.
-
4
3 In large bowl, mix together eggs, milk, oil, & vanilla. Add to flour mixture & beat on medium for 30 seconds. Scrape down sides of bowl & continue mixing on medium for 2 minutes. Add boiling water & stir to combine; set aside.
-
5
4 Place graham cracker crumbs, remaining 1/4 cup sugar, & melted butter in a large bowl; stir until well combined.
-
6
5 Place 1 tbsp graham cracker mixture in bottom of each cup. Use the bottom of a glass to pack crumbs in bottom of each liner. Save remaining graham cracker mixture for topping
-
7
6 Place 2 tsp chocolate in each cup. Bake until edges of graham cracker mixture is golden, about 5 minutes. Remove from oven & fill each cup 3/4 full with batter. Sprinkle each with remaining chocolate & graham cracker mixture. Bake 18-20 minutes, rotating pans halfway through. Let cool in pan for 10 minutes. Remove from pan & let cool completely.
-
8
7 Transfer frosting to large pastry bag with large plain round or French tip (#867 or #809). Pipe in a spiral motion. Transfer to baking sheet. Using a kitchen torch, lightly brown frosting, taking care not to burn liners.
-
9
Marshmallow Frosting:
-
10
1 Place egg whites, sugar, & cream of tartar in heatproof bowl of electric mixer. Set over saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3-4 minutes.
-
11
2 Transfer bowl to electric mixer with whisk attachment & beat, starting on low, gradually increasing to high, until stiff, glossy peaks form, 5-7 minutes. Add vanilla & mix until combined. Use immediately.
