Yields about 16 cupcakes
Graham Cracker Crust
1 sleeve of graham crackers (about 9 rectangles)
1/3 cup unsalted butter, melted
1/4 cup sugar
1/4 tsp salt
Dark Chocolate Cupcake (adapted from Cook's Illustrated)
3 oz bittersweet chocolate chips
1/3 cup dutch-processed cocoa
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 cup vegetable oil
2 large eggs
2 tsp white vinegar
1 1/2 tsp vanilla extract
Marshmallow Meringue Frosting
2 large egg whites
1/2 cup sugar
1/4 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla extract
1/2 cup marshmallow fluff
Preheat oven to 350 degrees.
Line two standard-size muffin pans with paper baking liners. (I normally get 16 cupcakes from this recipe.)
Graham Cracker Crust
Process graham crackers in food processor until you get very fine
crumbs. Pour in to a medium sized bowl and add melted butter, sugar and
salt. Stir well until combined.
Place about 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.
Transfer muffin pans to oven and bake for about 5 minutes. Set aside to cool while you make the chocolate cake batter.
Dark Chocolate Cupcake
Place chocolate chips and cocoa in a large bowl. Pour hot coffee over mixture
and whisk until smooth. Set in refrigerator to cool completely, about 20
minutes.
Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa
mixture until smooth. Add flour, sugar, baking soda and salt and whisk until smooth.
Divide batter evenly among muffin pan cups. Sprinkle tops with remaining graham cracker crumbs.
Bake until cupcakes are
set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin
pan on wire rack at room temperature until completely cool, at least 1 hour.