Ingredients
Equipment
Method
- Preheat your oven to 350°F and line a standard muffin tin with paper liners.
- Combine the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand.
- Press a small spoonful of the crumb mixture firmly into the bottom of each liner to create an even layer.
- Bake the crusts for five minutes to set them, then remove the pan from the oven to cool slightly.
- Whisk the flour, cocoa powder, sugar, baking soda, and salt together in a large mixing bowl.
- Add the egg, milk, and oil to the dry ingredients, stirring gently until just combined.
- Pour the hot water slowly into the batter and mix carefully until the liquid is fully incorporated.
- Fill the cupcake liners two-thirds full with the chocolate batter, pouring it directly over the baked crusts.
- Bake for fifteen to eighteen minutes until a toothpick inserted into the center comes out clean.
- Whisk the egg whites and sugar over a pot of gently simmering water until the sugar completely dissolves.
- Transfer the warm egg white mixture to a stand mixer and whip on high speed until stiff, glossy peaks form.
- Pipe the cooled marshmallow meringue generously onto the cooled cupcakes and toast the edges with a kitchen torch.
Nutrition
Notes
Ensure your mixing bowl is completely free of grease before whipping the egg whites, or the meringue will not reach stiff peaks. Wiping the bowl with a paper towel and a drop of white vinegar helps guarantee success.