These are the best ever! Last night we went to the family softball game and afterword we went over to Steph and Devan's for cupcakes. Steph made these and I was just in awe. I was so excited about them that I took a picture and told her I would post it on our blog because I wanted to let you all know about them. The directions are pretty lengthy, but these will knock your socks off. Luckily she sent four home with us. Yipee! Try these, they won't disappoint!Graham Cracker Crust
1/4 c sugar
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
1. Preheat oven to 350 degrees F Line muffin pans with paper liners.
2. Place graham cracker crumbs, 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Chocolate Cupcakes
Marshmallow Frosting
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
3. 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.
Chocolate Cupcakes
9 Tablespoons cocoa powder
3 Tablespoons oil
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vanilla extract
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water
1. Combine oil and cocoa powder and mix to combine.
3 Tablespoons oil
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vanilla extract
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water
1. Combine oil and cocoa powder and mix to combine.
2. Add mayo, vinegar, and vanilla.
3. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture.
4. Slowly stir in the warm water.
5. Pour batter into prepared pans on top of graham cracker crust.
6.Bake in the preheated oven for 13 to 16 minutes, or until a toothpick inserted into the center comes out clean.
Marshmallow Frosting
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. (Also to get them just right, use a candy thermometer and let it reach 160.)
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
3. Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners or you can also put your cupcakes under the broiler in the oven. (That's what I did) Just make sure to watch it carefully. Serve immediately or store in an airtight container, up to 2 days.
