Rachel's Recipes

Posts Tagged ‘Cupcakes

When I saw these on Bakerella, I knew I had to make them. The only thing I changed was adding a bit more direction to the procedure. I also halved the ganache when I made it and had plenty for all but six cupcakes, which were just as tasty without it!

Ingredients

Graham Cracker Batter
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup graham cracker crumbs
1/2 cup milk
1 egg
1 teaspoon vanilla
1/4 cup oil

Chocolate Batter
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup cocoa
1/2 cup milk
1 egg
1 teaspoon vanilla
1/4 cup oil

9 jumbo marshmallows cut in half, plus more for decorating

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Directions
Preheat oven to 350 degrees F.

In two separate bowls, mix flour, sugar, baking powder and baking soda together with a wire whisk. Stir cocoa into one bowl and the graham cracker crumbs into the other.

Add milk, egg, vanilla and oil to each bowl and beat on medium until combined.

Prepare the graham cracker crumb topping by melting butter in a microwave safe bowl. Stir in the brown sugar and graham cracker crumbs until combined.

Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.

Pour a tablespoon (I used a big spoon) of the graham cracker cake batter into the bottom of 18 baking cups. Sprinkle the topping mixture lightly on the surface (I used a small spoon).

Place a marshmallow half on top and then cover the marshmallow with one tablespoon of chocolate cake batter.

Sprinkle with more topping mixture.

Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case they ooze over.

When cupcakes cool, prepare ganache. Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.

Pour over cupcakes and add more marshmallows if you desire.

Source: Bakerella

Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips

Directions
Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk the flour, baking powder, and salt. In a large bowl, whisk the butter and sugars until smooth. Whisk in the egg and vanilla. Gradually stir in the flour mixture, then stir in the chocolate chips.

Divide the batter evenly among the prepared muffin cups. Bake until the centers are just set and a toothpick inserted comes out with moist crumbs, 25 to 30 minutes.

Source: Real Simple

Tags: ,