Ingredients
Scale
- 1 1/2 cups all-purpose flour (190g)
- 1/4 cup unsweetened cocoa powder (31g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup canola oil (107g)
- 1 cup brewed coffee
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- 1 cup granulated sugar (200g)
- 1 1/3 cups milk chocolate, chopped (226g)
- 1/2 cup heavy cream (170g)
- 1/2 cup unsalted butter, room temperature (113g)
- 1 1/2 cups powdered sugar, sifted (190g)
- 2 tbsp cocoa powder
- 2 egg whites
- 1/2 cup granulated sugar (100g)
- 1/4 tsp cream of tartar
- 1/8 tsp fine sea salt
- 50g graham cracker crumbs (about 4 crackers)
Instructions
- Preheat oven to 350°F. Prepare cupcake pan with liners.
- Sift dry ingredients together in a bowl.
- Mix wet ingredients in another bowl, then combine with dry ingredients.
- Divide batter evenly and bake for 15-20 minutes.
- Make ganache by pouring hot cream over chopped chocolate, then whisk until smooth.
- For buttercream, cream butter, then mix in cooled ganache and remaining ingredients.
- Make marshmallow frosting by whisking egg white mixture over simmering water, then whipping to stiff peaks.
- Fill cupcakes with ganache, pipe buttercream on top, and sprinkle with graham cracker crumbs.
- Top with marshmallow frosting and optionally toast with a kitchen torch.
Notes
- Let ganache cool completely before using.
- Make marshmallow frosting last for best results.
- Store cupcakes in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 32g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg