A few days ago I was surfing the net for sweet cupcake recipes and I ran across a good sounding recipe on Martha Stewart's website. The recipe is called Chocolate Graham Cracker Cupcakes. I LOVE graham crackers and I LOVE chocolate, so I knew that this was a winner before I even began baking. Here is the recipe, however I used chocolate soy milk instead of whole milk which in my opinion may have made the cupcakes have a richer flavor.
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
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 chocolate soy milk or 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)
1/3 cup unsalted butter, melted
Method:
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
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 or your finger tips to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
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 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 before frosting.
*To finish my cupcakes, I made a basic cream cheese frosting from cream cheese, butter, powdered sugar, and vanilla extract. I had so many great comments about these cupcakes, and in my own opinion they are the best chocolate cupcakes I have ever eaten. Light as air and tasty!
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