From my new series, "Throwback Thursdays." I'm bringing over some of my favorite videos from my old channel for you every Thursday on top of my new videos each week. Enjoy!
|For cupcake crust:|
|Graham cracker crumbs||1 1/4 Cup (20 tbs)|
|Melted butter||3 1/2 Tablespoon|
|For the chocolate cake:|
|Unbleached flour||1 3/4 Cup (28 tbs)|
|Baking powder||1 1/2 Teaspoon|
|Baking soda||1 1/2 Teaspoon|
|Fine salt||1 Teaspoon|
|Hot water||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Unsweetened cocoa||3/4 Cup (12 tbs) (good quality)|
|Instant espresso||1 Tablespoon|
|Whole buttermilk||1 Cup (16 tbs)|
|Canola oil||1 1/2 Cup (24 tbs) (vegetable oil)|
|For chocolate ganache:|
|Semi sweet chocolate chips||1 Cup (16 tbs)|
|Heavy cream||1/2 Cup (8 tbs)|
|Rum||2 Tablespoon (optional)|
|For marshmallow frosting:|
|Marshmallow fluff||7 Ounce (1 tub)|
|Butter||1 Cup (16 tbs) (2 sticks at room temp.)|
|Powdered sugar||1 Cup (16 tbs)|
|Granulated sugar||3 Tablespoon|
In a mixing bowl, mix together flour, salt, baking powder and baking soda.
In another bowl, mix together graham cracker crumbs, sugar and melted butter.
Mix together buttermilk with oil and make the mixture ready.
Once done, preheat the oven to 350°.
Arrange cupcake liners in a cupcake tray and spoon in little crumb mixture into it. Press towards bottom for the crust with either spoon or hands. Bake at 350° for 4-5 minutes and allow to cool.
In a separate mixing bowl, add cocoa powder, sugar, pour hot water, vanilla and blend together, Add instant espresso, buttermilk mixture and eggs one after the other and blend well.
Beat butter and add sugar to it. Add marshmallow fluff and give the contents a good blend.
Pour one scoop of cocoa mixture into the pre-baked crusts and pop the contents in oven. Bake at 350° for 17-20 minutes.
In a large bowl, mix melted semi sweet chocolate chips and heavy cream. Add a pinch of salt and rum finally. Dip the cupcake crowns into the ganache so that the top gets a coating and pop the contents in refrigerator for a while.
Spread the granulated sugar on a heat proof surface and using a blow torch caramelize and prepare sugar pearls.
Top the chilled cupcakes with frosting, sprinkle sugar pearls and drizzle ganache over it.
Serve and enjoy!
Calories 1403Calories from Fat 754
% Daily Value*
Total Fat 88 g135.4%
Saturated Fat 26 g130%
Trans Fat 0 g
Sodium 719 mg29.96%
Total Carbohydrates 151 g50.3%
Dietary Fiber 9 g36%
Sugars 95 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 11224Calories from Fat 6032
% Daily Value*
Total Fat 704 g1083.2%
Saturated Fat 208 g1040%
Trans Fat 0 g
Sodium 5752 mg239.68%
Total Carbohydrates 1208 g402.4%
Dietary Fiber 72 g288%
Sugars 760 g
Protein 96 g192%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet