By Sarah the Food Addict
Published: July 7, 2011
Prep time: 30 min
Cook time: 40 min
Total time: 2 hrs
Yield: 12 servings
Serving size: 1 cupcake
Calories per serving: 242
Fat per serving: 6.4g
1 C + 2 Tbs All-Purpose Flour
1/4 C + 2 Tbs Dark Cocoa Powder
1/2 C Sugar
1/2 C Light Brown Sugar
1/4 tsp Table Salt
1 1/4 tsp Baking Soda
2 tsp Vanilla Extract
1/3 C Unsalted Butter, melted
1 tsp White Vinegar
1/2 C Milk
1/2 C Strong Brewed Coffee, cooled
1 Large Egg
2 Large Egg Whites
3/4 C Sugar
1/4 C Light Corn Syrup
Pinch Table Salt
1 tsp Vanilla Extract
Preheat oven to 350. Line a 12 cup muffin tin with paper liners.
In a large bowl, combine flour, cocoa, sugars, baking soda, and salt. Stir until well combined and there are no clumps of sugar or cocoa. Stir in vanilla, melted butter, vinegar, milk, coffee, and egg. Mix until just combined.
Fill muffin cups 2/3 the way full with batter. Bake at 350 for 15-18 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
In a double boiler pan, or a heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.
Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Be careful not to cook the egg whites.
Transfer the mixture to the bowl of a stand mixer. (You do not want to use a hand mixer if you have a choice) With the whisk attachment, beat the mixture on high speed, until stiff peaks form (about 7 minutes) The mixture should be fluffy and shiny. It will look like melted marshmallows, but stiffer. Beat in the vanilla extract.
If you put your frosting bag in a tall drinking glass, its much easier to fill!
Frost the cupcakes. Place under the broiler for a few seconds to brown the marshmallow frosting. It also helps it to set up. Watch them carefully! It will burn quickly! Place a graham cracker into the top of each cupcake.
The cupcake recipe came from a combination of various recipes and I’ve been using it for cakes for several years. The frosting came from Joy the Baker.