Oreo-Graham Marshmallow Cupcakes

FOR THE CUPCAKES:

Preheat oven to 175C. Line a 12-count muffin pan with cupcake liners.

Stir cream and warm water in a measuring cup/small bowl. Set aside.

In a bowl, mix together all-purpose flour, graham cracker crumbs, crushed Oreo cookies, baking powder, and cocoa powder. Set aside.

In another bowl, cream butter and white sugar until light and fluffy on low speed. Gradually add brown sugar, egg yolks, and vanilla.

Alternately add flour mixture and cream mixture into the creamed sugar mixture, starting and ending with the flour. Beat batter until incorporated.

In another bowl, whisk egg whites with mixer, it doesn’t need to be super fluffy. I just beat it for a few minutes and then fold them into the batter.

Fold chocolate chips and mini marshmallows into the batter until evenly incorporated.

Using an ice cream scooper, evenly divide batter into muffin tins. Fill muffin tins up to 1/2 to 2/3 full. I used 2 scoops per tin — but that depends on the size of your scooper, mine was medium sized.

(You can also “sandwich” one big marshmallow in between scoops of batter if you want to).

Bake at 175C (mine was at 125C — worked like a charm) for 15-18 minutes, or until toothpick tester comes out with a few crumbs.

Cool cupcakes in pan for 3-5 minutes before transferring to wire rack. Cool completely before frosting.

FOR THE RICH CHOCOLATE FROSTING:

In a double-boiler, melt together butter and chocolate. If you don’t have a double-boiler you can set a medium-sized, heatproof bowl over a pot of boiling water (just make sure the bowl isn’t touching the water). Stir frequently, until the mixture is smooth. Let cool slightly (about 3-5 minutes).

Add in confectioners’ sugar, milk and vanilla and beat on medium-high speed with an electric mixer until smooth.

Frost cupcakes — I used a star tip and a piping bag to pipe the frosting onto the cupcakes. It was my first time! Top with mini-marshmallows.