Source(google.com.pk)
INGREDIENTS
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
Marshmallow Frosting
DIRECTIONS
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
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.
WATCH: How to Sift Flour Without a Sieve
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.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
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.
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.
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.
I have made these for multiple events including fundraisers and birthdays! The only thing I do differently is use chocolate chips instead of chopped chocolate (I've done it both ways...both work just fine!). Other than that..I follow it to tee and these come out beautifully every time!
I made this one today. Couldnt make out when the cup cake was done since everytime I inserted my tooth pick,it came out moist...As a result the biscuit crust at the base got burnt..Nevertheless I know where I went wrong and I loved it simply... I made a eggless version of this and used Digestive biscuits instead.. This one rocks!!! Thank you Trophy Cupcakes.. :)
This recipe is absolutely amazing! I have been making it since I first saw Jennifer Shea of Trophy Cupcakes on the show. I have people request them all the time for weddings, showers, birthday parties. The batter is really runny, but that is right. The filling takes up so much space on the bottom of the cupcake liner that there is the tendency to overfill the liners and then the cake will fluff up a little too high. Marshmallow topping...watch the video before you make it.
I have tried this recipe three times now. I figured if it's from Trophy Cupcakes, then they must know what they are doing. I made them exactly as directed, but each and every batch has turned out horrible. The cupcake papers overflow with batter, even though I meticulously filled them 3/4 full as the recipe states. They rise feebly, and then collapse in a puddle of chocolate ooze when they begin to cool. I even tried filling them 1/2 full, thinking that would help. Nope. Good flavor though.
One more thing: you really can make the cupcake portion three days ahead. They hold up great in an airtight container. The icing also stores well in the fridge in a pastry bag. But you should pipe and torch the icing at most a few hours before use, otherwise it loses the toasty-ness and the icing starts to deflate--it puffs up wonderfully when you toast it. And I highly recommend a kitchen torch.
This recipe was an unqualified hit--"best cupcake ever" was tossed around more than once. The textural contrasts between the graham cracker crust, the cake, and the icing was great. I offer the following suggestions:
-I substituted half cup of espresso for a half cup of the boiling water
-I used whole chocolate chips, unchopped
-I didn't prebake the crusts for the second batch and they seemed fine
-You only really need half of the icing recipe
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