makes 24 cupcakes
graham cracker crust recipe adapted from Martha Stewart
cupcake recipe adapted from Hershey's Kitchens
prep time: 30 min / cook time: 23-25 min
CRUST INGREDIENTS
1 1/2 c graham crackers (1 sleeve), crushed
1/4 c sugar
1/3 c unsalted butter, melted
9 oz. bittersweet chocolate, finely chopped
* I used Guittard Bittersweet Chocolate Wafters . . . it was what I had on hand
CHOCOLATE CUPCAKE INGREDIENTS
6 tbsp cocoa powder
* I used Pernigotti Unsweetened Cocoa Powder
3/4 c sugar
3/4 c + 2 tbsp all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
4 tbsp butter (1/2 stick), melted and cooled
1/2 c milk, room temperature
1 large egg, room temperature and lightly beaten
1 1/2 tsp vanilla extract
1/2 c boiling water
FROSTING INGREDIENT
1 small jar Marshmallow Fluff
CRUST INSTRUCTIONS
• Adjust oven rack to middle position and preheat to 350˚ F.
• Crush graham crackers in a food processor or place in a heavy ziplock bag and crush with a rolling pin.
• 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.
• Place 2 teaspoons chocolate in each liner.
• Place 2 teaspoons chocolate in each liner.
CHOCOLATE CUPCAKE INSTRUCTIONS
• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.
• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.
• Add boiling water and beat to combine.
* Batter will be thin.
• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.
• Cool completely before frosting.
FROSTING INSTRUCTIONS
• Transfer marshmallow fluff to a pastry bag fitted with your favorite pastry tip.
• Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.
* Optional: decorate with graham cracker and chocolate.
Serve immediately or store in an airtight container, up to 2 days.
** ADDIECAKES' NOTES **
• The crust was a bit sweet for me, so I would use 1/8 c of sugar.
• I noticed the cupcake didn't rise much, I'm guessing due to the crust filling the entire bottom of the cupcake, so fill with batter almost to the top
