Description
Delicious cupcakes that combine rich chocolate, toasted marshmallow, and a crunchy graham crust for the ultimate campfire nostalgia.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 80 g (2/3 cup) unsweetened cocoa powder
- 300 g (1 1/2 cups) granulated sugar
- 8 g (1 1/2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 6 g (1 tsp) fine salt
- 2 large eggs
- 240 ml (1 cup) whole milk, warmed
- 120 ml (1/2 cup) vegetable oil
- 120 ml (1/2 cup) sour cream
- 120 g (about 8 sheets) graham crackers, crushed
- 50 g (1/4 cup) butter, melted
- 200 g (1 cup) confectioners’ sugar
- 200 g (1 cup) granulated sugar (for frosting)
- 80 ml (1/3 cup) water (for frosting)
- 3 large egg whites (for frosting)
- 1/4 tsp cream of tartar (for frosting)
- 1 tsp vanilla extract (for frosting)
- Mini Hershey bars for garnish (optional)
Instructions
- Combine crushed graham crackers, melted butter, and sugar to form a crust. Chill for 10 minutes.
- Sift dry ingredients (flour, cocoa, baking powder, baking soda, and salt) together.
- Whisk eggs, sugar, vegetable oil, sour cream, warm milk, and vanilla until glossy.
- Fold dry ingredients into wet ingredients until just combined.
- Spoon batter over the graham crust and bake at 180°C (350°F) for 16-18 minutes.
- Brush with simple syrup while warm, cool in the pan, then transfer to a wire rack.
- Prepare frosting by heating sugar and water until syrup forms, then whip with egg whites and cream of tartar.
- Pipe frosting onto cooled cupcakes, toast lightly, and garnish with mini Hershey bars.
Notes
Ensure eggs are at room temperature for best results. Overmixing can lead to tough cupcakes.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 36g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg