This recipe is provided by Jennifer Shea, the owner of Trophy Cupcakes. With 2 dozen yield, the ingredients include 2 1/4 cups plus 2 tablespoons sugar, 1 3/4 cups all-purpose flour, 3/4 cup plus 1 tablespoon unsweetened cocoa powder (not Dutch-process), 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 (about 20 squares), 1/3 cup unsalted butter, melted, 9 ounces bittersweet chocolate, chopped, and marshmallow frosting.
To make the cupcakes, preheat the oven to 350 degrees. Line 2 standard muffin tins with cupcake liners and set aside. In a large bowl, sift together 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk together eggs, milk, oil, and vanilla. Add the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of the bowl and continue to beat on medium speed for 2 minutes. Add boiling water and mix until well combined.
In a separate bowl, mix together graham cracker crumbs, remaining 1/4 cup sugar, and melted butter until well combined. Place 1 tablespoon of the graham cracker mixture in the bottom of each prepared muffin cup. Use the bottom of a small glass to pack the crumbs into the bottom of each liner. Reserve the remaining graham cracker mixture for topping.
Place 2 teaspoons of chopped chocolate on top of the graham cracker crust in each muffin cup. Transfer the muffin tins to the oven and bake until the edges of the graham cracker mixture are golden, about 5 minutes. Remove from the oven and fill each muffin cup three-quarters full with the cake batter. Sprinkle the remaining chopped chocolate and graham cracker mixture over the top of the batter. Return to the oven and bake, rotating the pans halfway through baking, until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes.
26.04.2023 @ 22:13
This recipe is provided by Jennifer Shea, the owner of Trophy Cupcakes. With 2 dozen yield, the ingredients include 2 1/4 cups plus 2 tablespoons sugar, 1 3/4 cups all-purpose flour, 3/4 cup plus 1 tablespoon unsweetened cocoa powder (not Dutch-process), 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 (about 20 squares), 1/3 cup unsalted butter, melted, 9 ounces bittersweet chocolate, chopped, and marshmallow frosting.
To make the cupcakes, preheat the oven to 350 degrees. Line 2 standard muffin tins with cupcake liners and set aside. In a large bowl, sift together 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk together eggs, milk, oil, and vanilla. Add the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of the bowl and continue to beat on medium speed for 2 minutes. Add boiling water and mix until well combined.
In a separate bowl, mix together graham cracker crumbs, remaining 1/4 cup sugar, and melted butter until well combined. Place 1 tablespoon of the graham cracker mixture in the bottom of each prepared muffin cup. Use the bottom of a small glass to pack the crumbs into the bottom of each liner. Reserve the remaining graham cracker mixture for topping.
Place 2 teaspoons of chopped chocolate on top of the graham cracker crust in each muffin cup. Transfer the muffin tins to the oven and bake until the edges of the graham cracker mixture are golden, about 5 minutes. Remove from the oven and fill each muffin cup three-quarters full with the cake batter. Sprinkle the remaining chopped chocolate and graham cracker mixture over the top of the batter. Return to the oven and bake, rotating the pans halfway through baking, until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes.
Transfer the muffin tins