Description
Dark chocolate espresso cupcakes dunked in chocolate ganache and graham cracker crumbs and topped with chocolate buttercream and a toasty homemade marshmallow
Ingredients
Scale
Dark Chocolate Espresso Cupcakes
- 2 C All Purpose Flour
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ C Dutch Process Cocoa Powder
- 1 TBSP Espresso Powder
- ½ C (1 Stick) Unsalted Butter (Room Temp)
- 1¾ C Granulated Sugar
- 2 Lg Eggs (+1 Yolk)
- ¾ C Milk (2% or Whole)
- 1 C Plain Greek Yogurt
- 1 tsp vanilla extract
Chocolate Ganache and Graham Cracker Crumbs
- 1 C Semi-Sweet Chocolate Chips
- 1 C Heavy Cream
- 9 (1 Sleeve) Graham Crackers
Chocolate Buttercream
- 1 C (2 Sticks) Unsalted Butter
- 4 C Powdered Sugar (+ extra to adjust consistency if needed)
- ½ C Cocoa Powder
- 1 Pinch Salt
- 1 tsp Vanilla Extract
- 3 TBSP Heavy Cream
Homemade Marshmallows – Recipe from Ina Garten
- 3 Packages Unflavored Gelatin
- 1½ C Granulated Sugar
- 1 C Light Corn Syrup
- ¼ tsp Salt
- 1 TBSP Pure Vanilla Extract
- Powdered Sugar (for dusting)
Instructions
Dark Chocolate Espresso Cupcakes
- Sift dry ingredients (flour, baking soda, salt, Dutch process cocoa powder, and espresso powder) and set aside.
- Cream the butter and sugar in the bowl of a stand mixer with the paddle attachment for at least 3 minutes.
- Add eggs and vanilla, mix to combine.
- Whisk together the milk and greek yogurt.
- Add ⅓ of the dry ingredients and mix to combine.
- Add ½ of the milk mixture, mix to combine.
- Add ⅓ of the dry ingredients, mix to combine.
- Add the final ½ of the milk mixture, mix to combine.
- Add the final ⅓ of the dry ingredients. Mix just until it is just combined and there are no streaks of flour. Do not overmix.
- Use a 4 ounce ice cream scoop to portion out the batter into a lined cupcake pan.
- Bake for 18-20 min. or until a toothpick comes out with a few moist crumbs.
- Allow to cool on a wire rack.
Chocolate Ganache and Graham Cracker Crumbs
- Crush graham crackers and pour onto a plate. Set Aside.
- Heat the cream in a small saucepan until simmering, but not boiling.
- Remove from heat and add chocolate.
- Whisk until smooth.
- Dunk cooled Cupcakes into the ganache and then into the graham cracker cumbs.
Chocolate Buttercream
- Cream the butter in the bowl of a stand mixer with the whisk attachment for 5-7 minutes.
- Add a pinch of salt.
- Begin adding the powdered sugar, 1 cup at a time.
- Add the cocoa powder.
- Add vanilla extract.
- Add heavy cream, 1 TBSP at a time until you reach the desired consistency.
Homemade Marshmallows – Recipe by Ina Garten
- In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and ½ C of cold water. Let sit while you make the syrup.
- Combine the sugar, corn syrup, salt, and ½ C water in a small saucepan over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240° on a candy thermometer. Remove from heat.
- With the mixer on low speed, slowly pour the syrup into the gelatin. Put the mixer on high and whip until the mixture is very thick – about 15 minutes. Add vanilla and mix.
- Dust an 8X12 nonmetal dish with powdered sugar. (I used a 9X9 for extra tall marshmallows) Pour the marshmallow mixture into the pan, smooth out the top, and dust with more powdered sugar.
- Allow to stand uncovered overnight until it dries out.
- Turn the marshmallows out on to a board and cut into squares. Dust with more powdered sugar.