Step 1: Making the graham cracker cups
- 9 sheets graham crackers
- 2 tablespoons
- sugar 1/4 cup
- 1/2 stick unsalted butter, melted
Either crush the graham crackers by hand, until they are like rough sand (I use a ziplock bag and rolling pin). Add the sugar and mixer toss to combine. Add the butter and mix until thoroughly combined and feels wet sand. Press firmly into the cups of the muffin pan, being sure to push it up the sides of the cups. Bake until golden t, about 10 to 12 minutes. Allow to cool completely before filling.
Step 2: Making the cupcake
1 cup all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
2/3 cup sour cream
In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until just combined. Stir in the vanilla.
Sprinkle 1/3 of the flour mixture into the mixing bowl and mix until just combined. Add half of the sour cream, mixing until just combined. Repeat, alternating the remaining flour in 2 more additions with the remaining sour cream.
Step 3: Baking the Cupcakes
I like to put a baking sheet over the tops to flip them out of the pan.
Step 4: Making the marshmallow frosting
- 3 egg whites, room temperature
- 1/2 cup sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Step 5: Topping the cupcakes
If you don't have a kitchen torch; no worries, you can use the broiler in your oven. Just be careful and watch them VERY carefully.