Oreo-Graham Marshmallow Cupcakes

Photo: barbiekins

Ingredients

For the Cupcakes:

1/2 cup all-purpose flour

1 cup graham cracker crumbs

1 cup crushed oreo cookies

1 teaspoon baking powder

1/4 cup unsweetened cocoa powder

1/2 cup (1 stick) butter, softened

1/2 cup white sugar

1/4 cup brown sugar

2 eggs (separate yolks from white)

1 teaspoon vanilla

3/4 cup cream

1/4 cup warm water

1/2 cup semi-sweet chocolate chips

1/2 cup mini marshmallows, plus more for garnish

For the Frosting:

1 cup chopped semisweet chocolate (or chocolate chips)

1 1/2 cups confectioners’ sugar

1/4 cup milk (lowfat is fine)

1 teaspoon vanilla extract

Preparation

For the Cupcakes:

Preheat oven to 175C. Line muffin pan with cupcake liners.

Stir cream and warm water in a measuring cup/small bowl/cup. Set aside.

In a bowl, mix together all-purpose flour, graham cracker crumbs, crushed Oreo cookies, baking powder, and cocoa powder.

In another bowl, cream butter and white sugar until light and fluffy on low speed. Gradually add brown sugar, egg yolks, and vanilla.

Alternately add flour mixture and cream mixture, starting and ending with the flour. Beat batter until incorporated.

In another bowl, whisk egg whites with mixer, it doesn't need to be super fluffy. I just beat it for a few minutes and then fold them into the batter.

Fold chocolate chips and mini marshmallows into the batter until evenly incorporated.

Using an ice cream scooper, evenly divide batter into muffin tins. Fill muffin tins up to 1/2 to 2/3 full. I used 2 scoops per tin -- but that depends on the size of your scooper, mine was medium. ;)

Preheat oven to 175C. Line muffin pan with cupcake liners.

Stir cream and warm water in a measuring cup/small bowl/cup. Set aside.

In a bowl, mix together all-purpose flour, graham cracker crumbs, crushed Oreo cookies, baking powder, and cocoa powder.

In another bowl, cream butter and white sugar until light and fluffy on low speed. Gradually add brown sugar, egg yolks, and vanilla.

Alternately add flour mixture and cream mixture, starting and ending with the flour. Beat batter until incorporated.

In another bowl, whisk egg whites with mixer, it doesn't need to be super fluffy. I just beat it for a few minutes and then fold them into the batter.

Fold chocolate chips and mini marshmallows into the batter until evenly incorporated.

Using an ice cream scooper, evenly divide batter into muffin tins. Fill muffin tins up to 1/2 to 2/3 full. I used 2 scoops per tin -- but that depends on the size of your scooper, mine was medium. ;)

Bake at 175C (mine was at 125C -- worked like a charm) for 15-18 minutes, or until toothpick tester comes out with a few crumbs.

Cool cupcakes in pan for 3-5 minutes before transferring to wire rack. Cool completely before frosting.

For the frosting:

On a double-boiler, melt together butter and chocolate in a medium-sized, heatproof bowl. Stir frequently, until the mixture is smooth. Let cool slightly (about 3-5 minutes).

Add in confectioners’ sugar, milk and vanilla and beat on medium-high speed with an electric mixer until smooth.

Frost cupcakes -- I used a star tip. My first time! Top with mini-marshmallows.

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About

This is probably the best cupcake I've ever made... So far. And this is my most favorite out of everything I've baked. After my first bite into the un-frosted cupcake, I felt like I died and went to cupcake heaven. Seriously. It was that heavenly. For me, at least. ;)

I got the inspiration from my friend Res, who made her own version of S'mores Cupcakes yesterday. The moment I saw her cuppies, I knew I just couldn't say no to baking these. Then on I went to search for other recipes for this yummy Girl Scout treat.

My version is adapted from three different recipes: S'mores Cupcakes = Delicious from Cupcakes Take The Cake, Res' recipe, and another one from Yummy's Bake, Give, Sell! cookbook.

So, this is mine. :)

Yield:

Added:

Sunday, April 24, 2011 - 5:49pm

Creator:

barbiekins

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