1/2cupcocoa powdernatural or Dutched will both work with this recipe
1/4cupunsalted butterroom temperature
1cupsugar
2ounceschocolateChoose your favorite. You can use any chocolate that you like except white chocolate or candy melts. The chocolate doesn’t have to be one typically earmarked for baking – any chocolate bar that doesn’t contain mix-ins like nuts, Rice Krispies, nougat, etc. will work.
2large eggsroom temperature
2large egg yolksroom temperature
9tablespoonsvegetable oilthis is the same as 1/2 cup + 1 tablespoon – measure in a liquid measuring cup
2teaspoonsvanilla extract
1/3cupfull-fat sour cream
1/2cupwaterroom temperature, measured in a liquid measuring cup
Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 cup cocoa powder
In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
1/4 cup unsalted butter, 1 cup sugar
Melt the chocolate in the microwave or in a double boiler.
2 ounces chocolate
Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
Mix in eggs and egg yolks one at a time until just combined.
2 large eggs, 2 large egg yolks
Mix in oil, vanilla, and sour cream until just combined.
Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
Mix in water until just combined.
1/2 cup water
Fill cupcake liners or baking cups 2/3 full and put in the oven.
Check for doneness at 18 minutes – a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
Immediately remove cupcakes from the cupcake tin or baking sheet (if using baking cups) and place on a cooling rack or on the counter to cool to room temperature.
Frosting Instructions
Combine egg whites, sugar, and vanilla extract in the metal mixing bowl of your stand mixer and set over a pot filled with boiling water on a range, creating a double boiler.
Whisk by hand for a few minutes until the mixture reaches 110 F on a candy thermometer.
Place the bowl on a stand mixer fitted with the whisk attachment. Whisk on medium speed for 10 minutes.
Increase to high speed and whisk until stiff glossy peaks form, about 5 to 10 minutes more.
Decorating Instructions
Spread a thin layer of marshmallow frosting over each cupcake.
Dip each cupcake into crushed graham crackers.
6 graham cracker squares
Use a piping bag fitted with a large round tip to pipe a generous swirl of frosting on each cupcake, leaving a small edge of graham cracker crumbs showing.
Using a culinary torch, toast the marshmallow frosting.
Top each cupcake with a graham cracker square, a piece of chocolate, mini marshmallows, and chocolate syrup.
18 graham cracker squares, 5 chocolate bars, 90 mini marshmallows, chocolate syrup
Serve within 24 hours (otherwise the graham cracker will get soggy).
Video
Notes
For the chocolate cupcakes (see more extensive notes on that post):
If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.
Using different cocoa powders will alter the taste of the cupcakes, but you really can't go wrong. All varieties of cocoa powder work well.
The chocolate in these cupcakes doesn’t have to be one typically earmarked for baking – any chocolate, bar, chips, or discs that don’t contain mix-ins (like nuts, Rice Krispies, nougat, etc.) will work. This way, you can choose whatever type of chocolate you prefer to eat: milk, dark, or even flavored chocolate bars.
Yogurt will work well as a substitute for sour cream if you don't have any on hand.
For making these cupcakes, use any mild vegetable oil - generic, canola, and safflower are all good choices.
When making the marshmallow frosting:
Make sure the inside of the bowl is totally dry before beginning.
Make sure there are no egg yolks mixed in with the egg whites.
Keep on whisking – don’t stop early.
If the graham cracker doesn't stay upright on top of the cupcakes, you can place a small toothpick behind it to support it.You will likely have extra marshmallow frosting. You can bake that into meringue cookies by piping onto parchment paper and baking at 200F for about 45 minutes, then leaving in the warm oven for another 30 minutes.