Categories: Dessert
Ingredients
- Cupcakes:
- 3/4 cup all-purpose flour (100 grams)
- 1/2 cup graham cracker crumbs (68 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup plus 1 tablespoon vegetable oil, divided (60 milliliters plus 15 milliliters)
- 3/4 cup granulated sugar (150 grams)
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/2 cup buttermilk (125 milliliters)
- 2 tablespoons boiling water (30 milliliters)
- 2 tablespoons cocoa powder (9 grams)
- Marshmallow Topping:
- 3 egg whites
- 3/4 cup granulated sugar (150 grams)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 12 squares milk chocolate, optional
Directions
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For the cupcakes: Preheat your oven to 350 degrees F (175 degrees C) and a line muffin tin with liners.
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Whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt in a medium bowl.
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Beat together 1/4 cup of vegetable oil with the sugar, egg and vanilla in a large bowl until light and fluffy, about 2 minutes, scraping down the bowl about halfway through.
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Add about a third of the dry ingredients into the sugar and oil mixture and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water.
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Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside.
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Pour about 2 tablespoons of the graham cracker cake batter into each cupcake liner followed by 2 tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect. Bake the cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature.
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For the marshmallow topping: Whisk together the egg whites, sugar and salt in a large metal or glass bowl or the bowl of your stand mixer and place it over a saucepan containing about 2 centimeters (1 inch) of simmering water. Cook the egg whites, whisking frequently, until they reach 160 degrees F (72 degrees C), or until the mixture thins and you can no longer feel any sugar granules when you rub some between your fingers, about 4 to 5 minutes.
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Remove the bowl from the heat and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form, about 4 to 5 minutes. Whip in the vanilla extract then transfer the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake.
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Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. If desired, garnish with a piece of milk chocolate. Store the cupcakes in the fridge for up to 3 days, letting them sit at room temperature for about 30 minutes to soften up before eating.