I borrowed this one from good ol’ Martha Stewart. The woman can cook. She can pretty much do everything. I want to be her someday. Just no jail. But Martha doesn’t do gluten free, so I changed it up.
Graham cracker wise, there are a few options. Marilyn’s makes a pretty good graham cracker, but I’m not sure of their availability outside of Atlanta. I know Kinnikinnick makes some as well, but I haven’t tried them yet. Another great option are ginger snaps. There are a million different kinds, and they are pretty close to graham crackers. I just recommend more sugar if you use them.
When toasting the tops, if you do not have a kitchen torch, a regular torch (although super scary) works fine. I borrow my dad’s. I also borrow my dad and have him toast them. If you don’t have a torch casually laying around like I do, you can broil them in the oven, on high, but I don’t think it looks as good. You can also use a grill lighter or, in a pinch, a spaghetti noodle caught on fire. Be creative.
Yield Makes 2 dozen
Chocolate Graham Cupcakes
2 1/4 cups plus 2 tablespoons sugar
1 1/4 cup superfine white rice flour
1/2 cup plus potato starch (not potato flour)
1 1/2 teaspoon xanthan gum
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/2 cup unsalted butter, melted
9 ounces bittersweet chocolate, coarsely chopped
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees.
- Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
- Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
- Place 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.
- Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
- Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.