Description
Moist chocolate cupcakes over a graham crust, finished with stable marshmallow-creme ghost frosting.
Ingredients
Scale
- 3/4 cup (85 g) fine graham cracker crumbs
- 3 tbsp (42 g) unsalted butter, melted
- 1 tbsp (12 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (28 g) unsweetened cocoa powder
- 3/4 tsp (4 g) baking soda
- 1/2 tsp (2 g) baking powder
- 1/4 tsp (1.5 g) fine salt
- 1 large egg (about 50 g without shell)
- 1/2 cup (120 ml) buttermilk
- 1/3 cup (80 ml) neutral oil
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (120 ml) hot coffee or hot water
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (120 g) marshmallow creme
- 2 cups (240 g) powdered sugar
- 1 tsp (5 ml) vanilla extract for frosting
- 1–2 tbsp (15–30 ml) heavy cream
- 24 miniature chocolate chips (about 12 g), for eyes
Instructions
- Heat the oven to 350°F (175°C). Line one 12-cavity standard muffin pan with dark paper liners.
- Mix the graham crumbs, melted butter, and 1 tbsp (12 g) sugar. Divide among the liners and press into thin level bases.
- Whisk the flour, 3/4 cup (150 g) sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- Whisk the egg, buttermilk, oil, and vanilla separately. Add to the dry mixture, then slowly whisk in the hot coffee until smooth; the batter will be thin.
- Divide the batter evenly over the graham bases, filling each liner about two-thirds full. Bake 18–21 minutes, until the tops spring back and a tester shows a few moist crumbs. Cool completely.
- Beat the softened butter for 2 minutes. Beat in the marshmallow creme, powdered sugar, and vanilla. Add cream 1 tsp (5 ml) at a time until smooth but firm.
- Pipe one tall rounded spiral of frosting on each cupcake using a large round tip. Press two miniature chocolate chips into each ghost for eyes.
- Chill for 10 minutes to set the shapes, then serve at cool room temperature.
Notes
If the room is warm, refrigerate the frosting for 10 minutes before piping. Keep finished cupcakes chilled until shortly before serving.