All you chocolate lovers will be in heaven with this chocolate cupcake baked on top of a buttery, graham cracker crust and melted chocolate. It is rich, decadent and will satisfy anyone’s sweet tooth. You will want to freeze some of these for late night cravings!
To make this as healthy as possible, I use coconut oil which actually made the cupcakes taste like there is a liquor inside. I also use Cacao powder for all the benefits from the antioxidants. The cacao powder adds a richer flavor.
I used EnerG egg replacer to made these eggless. You can use eggs if you are not allergic or vegan. Substitute coconut oil for the butter and almond milk for the whole milk if you are making a vegan version of this recipe.
This time I allowed the batter to sit for 1 hour while I ran to get my daughter to help me make the crust and bake them. You can bake them right away or make the batter ahead of time so the cupcakes are warm and gooey when you want to serve them.
This Trophy Cupcake recipe calls for a marshmallow icing which has eggs so I simplified things by just adding a marshmallow on top with these decorative toothpicks. I found the Stars and Stripes toothpicks at Sur la Table but they are available on Amazon too. You do not need to make these only for the 4th of July; they can be served any time of the year. In the fall, toast the marshmallows and add one on top.
1) Sift 2 cups plus 2 tablespoons of cane or coconut palm sugar, 1 3/4 cups all-purpose flour, 3/4 cup plus 1 tablespoon cacao powder or cocao powder (not Dutch-processed), 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon Hand Harvested Fleur de Sel salt into a bowl and make sure it is mixed well.
2) Mix the 4 teaspoons EnerG egg replacer with 4 tablespoons until frothy and add to your mixing bowl or use 2 eggs. Add 1 cup whole milk, 1/2 cup vegetable oil (coconut), 2 teaspoons pure vanilla extract and mix for 30 seconds, scrape down the sides and mix until there is not any flour on the sides. The batter will taste gritty but good. Now add the 1 cup of boiling water and mix for 2 minutes. The batter will look like a thin chocolate sauce.
3) Preheat the oven to 325 degrees convection or 350 degrees conventional. Mix 1.5 cups of graham crackers crumbs with 6 tablespoons of melted butter and 1/4 cup of cane sugar. Place one spoonful of graham cracker in each of the baking cups and pat down with the bottom of a glass to create a crust. Add chocolate chips on top of the graham crackers.
4) Place the baking cups with the graham crackers in the oven and bake for 5 minutes. The chocolate will not melt.
Note: if you love bananas and chocolate, mash a ripe banana ( 1 banana for 8 cupcakes) with your spoon and add a spoonful of banana puree on top of the heated chocolate and graham cracker crust. Then pour the batter on top. It is delicious as well as creates a moister cupcake. Both ways are wonderful. You can add banana to a couple cupcakes and see which you like better.
5) Pour the cupcake batter on top of the graham cracker so it is 3/4 of the way full and then sprinkle the rest of the graham crackers over the top. If you add chocolate chips the batter will fall in the middle but taste divine. The marshmallow on top will hide the dent in the top.
6) Bake for 15-20 minutes until a toothpick comes out clean in the middle. Let cool and add the marshmallow on top. Use fun toothpicks. Enjoy!