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Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes.

  • Yield: Makes 2 dozen
Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

Source: The Martha Stewart Show

Ingredients

  • 2 1/4 cups plus 2 tablespoons sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups graham cracker crumbs (from about 20 squares)
  • 1/3 cup unsalted butter, melted
  • 9 ounces bittersweet chocolate, finely chopped
  • Marshmallow Frosting

Directions

  1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

  2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

  3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

  4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

  5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

  6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

  7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Reviews (98)

  • Megha Tank 13 Mar, 2014

    I made this one today. Couldnt make out when the cup cake was done since everytime I inserted my tooth pick,it came out moist...As a result the biscuit crust at the base got burnt..Nevertheless I know where I went wrong and I loved it simply... I made a eggless version of this and used Digestive biscuits instead.. This one rocks!!! Thank you Trophy Cupcakes.. :)

  • Kerrie-Prince 3 Aug, 2013

    This recipe is fabulous. I had success with the cake batter and crust. The frosting was so silky smooth and fluffy, and they torched up beautifully. The only trouble I had was the frosting turning to sugar after 5-6 hours. Is there a way to stop the crystallization? Did I do something wrong in the process?

  • kmcilmoil 12 Jul, 2013

    This recipe is absolutely amazing! I have been making it since I first saw Jennifer Shea of Trophy Cupcakes on the show. I have people request them all the time for weddings, showers, birthday parties. The batter is really runny, but that is right. The filling takes up so much space on the bottom of the cupcake liner that there is the tendency to overfill the liners and then the cake will fluff up a little too high. Marshmallow topping...watch the video before you make it.

  • Futsy 1 Jun, 2013

    I have tried this recipe three times now. I figured if it's from Trophy Cupcakes, then they must know what they are doing. I made them exactly as directed, but each and every batch has turned out horrible. The cupcake papers overflow with batter, even though I meticulously filled them 3/4 full as the recipe states. They rise feebly, and then collapse in a puddle of chocolate ooze when they begin to cool. I even tried filling them 1/2 full, thinking that would help. Nope. Good flavor though.

  • kiltfire 23 May, 2013

    Was not a fan.

  • pab2003 20 May, 2013

    One more thing: you really can make the cupcake portion three days ahead. They hold up great in an airtight container. The icing also stores well in the fridge in a pastry bag. But you should pipe and torch the icing at most a few hours before use, otherwise it loses the toasty-ness and the icing starts to deflate--it puffs up wonderfully when you toast it. And I highly recommend a kitchen torch.

  • pab2003 20 May, 2013

    This recipe was an unqualified hit--"best cupcake ever" was tossed around more than once. The textural contrasts between the graham cracker crust, the cake, and the icing was great. I offer the following suggestions:
    -I substituted half cup of espresso for a half cup of the boiling water
    -I used whole chocolate chips, unchopped
    -I didn't prebake the crusts for the second batch and they seemed fine
    -You only really need half of the icing recipe

  • lindagal63 4 Mar, 2013

    I made these for a baby shower; the mom-to-be is s'mores obsessed! They were a huge hit, everyone loved them. Toasting the topping really gives you that true s'mores taste. I was able to make them the day before and they held up fine. Fantastic recipe! I tried to toast under the broiler to save time which worked ok, but they were prettier doing it with a torch, and it went pretty quickly...

  • mark_in_da_burgh 26 Jan, 2013

    I made these cupcakes for my adult daughter's birthday... they were a huge hit! Each of us ate two! The cupcakes were moist and the toasted marshmallow frosting was wonderful. The graham gracker crust worked out great. While a few cupcakes overflowed, they were all great. I got 28 cupcakes from the recipe, but the IKEA paper cups were probably a bit smaller than the standard. I would highly recommend this recipe! YUM!!

  • bamr 26 Oct, 2012

    This is a labor-intensive recipe. The first time I tried it, the graham cracker burned on the bottom; but with that removed, it was tasty. The next time I made it I tried it without the graham cracker bottom but it was a bit too chocolately. I think I would have liked them better if they were less dense. I'm not sure they're worth all the effort. (My daughter was nuts to try these) They look just like the picture though when they're finished which is a rarity. (at least for me)

  • ilovemybabies08901 18 Mar, 2012

    Awesome cupcakes. Torching the tops was the best part. I added 1/4 more sugar because I didn't read the recipe correctly and they were a little too sweet. When I make these again I will reduce the sugar in the graham cracker crust or eliminate it all together. The frosting is excellent and needs to be whipped for the time indicated in the recipe so it's nice and stiff. Yum!

  • twilek 8 Nov, 2011

    If you're wondering if you should make this recipe or not, do it. I mean it, go go go!

  • Hollybrose 31 Oct, 2011

    Favorite Cupcake ever!! The only suggestion I have is, cut the frosting ingredients in half. Way too much frosting left over, oh and you don't have to fine chop the chips, I just added them whole and they were so yummy.

  • Cupc8Junkie 5 Oct, 2011

    These cupcakes are AMAZING!!!! I made 2 dozen, and had enough batter for another 12 cupcakes. The first 2 dozen I made 1 1/2 batch of the graham crust, and used a good TBSP in the bottom. I found the crust a bit sweet, so I didn't add the sugar to the crust for the last 12, and I preferred them without the sugar in the crust (Not so sweet, sugar makes it kinda grainy too). I also only used 3/4 cup boiling water instead. If you put to much graham on top of the batter, the middle sinks.

  • Siluit 4 May, 2011

    awsome!! really moist cake! first time I made this recipe I fill the cups too much and they split.

  • casey94 1 Feb, 2011

    I've been baking these cupcakes for a year now and every time I bake them they're a HUGE hit. They've been declared the best cupcakes ever from a couple of my taste-testers.

  • fabiomoo 28 Jan, 2011

    These are awesome. I live in high altitude, so I added even more flour to the extra flour reccomended. The marshmallow frosting sets up firm, providing that you beat it until stiff and use it immediately. It gets kindof blah after a while.
    I didn't have a torch and planned on using my broiler, but I guess my broiler doesn't work either. So I used a lighter/candle. It was a drag, but it worked. People ravedd.

  • bakerchicks 20 Jul, 2010

    Is the kitchen torch necessary, because I don't have one. I saw someone said they used their oven's broiler-does that work?

  • ima_goodthing 20 Jul, 2010

    The batter is supposed to be runny. That is what insures a rich, moist cake. The recipe is almost identical to the "Perfect Chocoalte Cake " recipe on the back of the Hershey's Cocoa can, which I have made for years. Mrs. Shea has tweeked the recipe and added smores elements that make this a delicious and unique cupcake. I live in Seattle and had Trophy cupcakes cater my daughter's wedding. All thier cupcakes are delicious but this is one of our favorites. Thanks for sharing this recipe !!

  • kate_kat23 9 Jul, 2010

    These turned out perfectly! so yummy! My co-workers devoured them in a matter of minutes, and i was asked to make them for one of their baby showers afterward! (besides who doesnt like playing with a kitchen torch?!) I definitely suggest these!

  • beansf 6 Jul, 2010

    (cont.) and the grahams was a bit off. I followed the recipe exactly

  • beansf 6 Jul, 2010

    This cupcake is yummy, but I believe that the recipe is probably made for a larger, bakery-sized cupcake pan, rather than the standard size that most of us have @ home. I had left over cake batter and left-over meringue. Consequently, the balance of the chocolate

  • yelnif44 11 Jun, 2010

    I agree - the batter is runny, so it doesn't bake according to directions. After all the steps and effort put into this, the end result wasn't worth it. The marshmallow frosting is easy and very pretty, but it could've been put on any cocoa based type of cupcake with sprinkled chocolate and toasted graham cracker crumbs on top. Easier and not so many steps. Sometimes more is not better - the basic ingredients in this recipe are in MANY other recipes. They end up all tasting the same.

  • cararose1 25 Apr, 2010

    Though the cupcake recipe is runnier than most, I made it as directed and they came out perfect. I tried to alter the marshmallow frosting by adding 1 less white and a little less sugar,and I also made the mistake of adding in the vanilla too soon. It didn't work out though it still tasted good. Next time I'll follow it exactly. This is a real winner.

  • cararose1 25 Apr, 2010

    Though the cupcake recipe is runnier than most, I made it as directed and they came out perfect. I tried to alter the marshmallow frosting by adding 1 less white and a little less sugar,and I also made the mistake of adding in the vanilla too soon. It didn't work out though it still tasted good. Next time I'll follow it exactly. This is a real winner.

  • Caitlin_Losey 23 Apr, 2010

    these look delish!

  • mellymells 5 Mar, 2010

    AMAZING! very much worth the effort. a few of my friends have had success with the recipe as well. definitely my new favorite dessert!

  • cupiecakealoha 20 Nov, 2009

    mmm%21

  • zionrubies 26 Aug, 2009

    OMG - YUM. I halved this recipe and followed the advice about less water, more flour, and they turned out amazingly well, remarkably tasty, and extraordinarily moist. (Halfway between cake and brownie consistancy.) Someone posted to add the extra flour just before portioning into cups, but this led to little white globs on top of my cakes. Just add w/rest of flour - 3 T. for full recipe.

  • hockysan 11 Jun, 2009

    Please ignore my last post (I can't figure out how to withdraw it!) It was for the recipe found in Martha's new Cupcakes cookbook and looked similar. I guess I'll try these next time!

  • Schmooter 20 May, 2009

    Love2Nurse: I have seen the wire mesh bowls at Target and Williams-Sonoma.

  • Wandaq 20 May, 2009

    I modified the recipe by exchanging milk for Buttermilk, oil for applesauce, and graham cracker crumbs for oreo cookie crumbs. Oooh My. These are soooo good! They are so cute!

  • Love2Nurse 18 May, 2009

    Does anyone know where I can buy a wire mesh bowl similar to the one that Martha uses to sift flour, etc.
    Thank you!

  • steamywhiterice 17 May, 2009

    I absolutely love these cupcakes. I haven't made the recipe yet. But I have eaten them at Trophy cupcakes in Seattle! They only sell these ones twice a week! I can't wait to bake them at home!

  • DavidRush 17 May, 2009

    are cupcakes the new cookie?

  • jmhcr 8 May, 2009

    The video says Valrhona chocolate, but the recipe says NOT Dutch processed. Which is it?

  • hello91 8 May, 2009

    Do you really need an an electric mixer? That i mean for the muffin not for the top

  • tiffanyburns 28 Feb, 2009

    These are hands down the best cupcakes I have ever made! People all but faint over the taste every time I make them. Other than using chocolate chips that had been given a few whirls in the food processor, I made the recipe as stated and made sure not to overcook.

  • vengen1234 25 Feb, 2009

    Did anyone ever try freezing the cupcakes after they've been frosted?

  • SirDavidLink 5 Jan, 2009

    yummfest

  • YummyMangoTango 6 Dec, 2008

    These took so much time, but turned out gorgeous and delicious. The crunch of the graham cracker crumbs were awesome!

  • AngelaCullen 26 Nov, 2008

    YUM! But should have listened to the advice of the others, less water and more flour, but still great. Highly recommend. Using this as a T-giving dessert for kids.

  • LisaBakes20 8 Nov, 2008

    While the batter is runnier than typical cupcake batter, this was not a problem as other reviewers said. The cupcakes were absolutely delicious and moist ( I halved recipe, but other than that followed it exactly). These were a huge hit at a party and I would highly recommend this recipe.

  • hollylua 1 Nov, 2008

    I'm in Colorado{high altitude) and followed recipe exactly. The cup cakes turned out fatastic

  • hollygb22 5 Oct, 2008

    First, I reduced the water to 3/4 cup based on a previous comment and used 1 3/4 cup flour vs. the 1 1/3 that the video said. With that..I LOVED these. They are time consuming and there are lots of steps. Also, be sure to let them completely cool. My batter was runny, i only used 3/4 c. water and added and extra TBSP of flour. I used my oven broiler to toast the tops. I had one after I toasted them and the bottom crust fell apart from the cake...after an hour of extra cooling, the problem solved

  • hollygb22 5 Oct, 2008

    First, I reduced the water to 3/4 cup based on a previous comment and used 1 3/4 cup flour vs. the 1 1/3 that the video said. With that..I LOVED these. They are time consuming and there are lots of steps. Also, be sure to let them completely cool. My batter was runny, i only used 3/4 c. water and added and extra TBSP of flour. I used my oven broiler to toast the tops. I had one after I toasted them and the bottom crust fell apart from the cake...after an hour of extra cooling, the problem solved

  • amandacox1079 14 Sep, 2008

    For a beginning baker this recipe was tricky but for a Seattlite who enjoys going to Trophy Cupcakes, having this recipe was a treat!

  • lovetoshopaz 3 Sep, 2008

    nbabich - I am not expert but I think your batter was a little too thin and that's why the stuff sank. Next time, reduce the boiling water to 3/4 cup and add just a couple table spoons of flour and mix in right before you pour it in the cups. That's what I did when I saw it was kind of runny - mine came out fine. b

  • lovetoshopaz 3 Sep, 2008

    Yummy! I am not a regular baker so I can say this recipe is pretty easy even for neophytes. Mine came out perfectly, I haven't put the frosting on yet - so will see how that works tomorrow. I had plenty of mix left and made a 10" round single layer cake (and added dots of marshmallow on the top). I could have made at least 16 more cupcakes but didn't want to make additional choc and graham cracker. I could see many variations on this recipe. I used
    1 1/3 cup flour and they came out fine.

  • mlgunderson 2 Sep, 2008

    These cupcakes are the best cupcakes I have ever tasted. Unbelievable!!! I used milk chocolate instead of bittersweet and I just used marshmallow fluff for the frosting. They do take a while to make but they are SO worth it.

  • mersivona 26 Aug, 2008

    very good

  • nbabich 25 Aug, 2008

    so is it 1 3/4 cups of flour or 1 1/3 cups of flour? Also, the graham cracker and chocolate mixture sank and didnt stay ontop of the cupcake. Any suggestions on why that happened? how should i fix it for next time?

  • tluvgolf 17 Aug, 2008

    I watched the video a few times to make sure of this discrepancy. On the recipe, it calls for 1 and 3/4 flour. On the video, Martha states and the owner of this recipe agrees to 1 and 1/3 cup flour. I made them yesterday with this in mind and they were wonderful and moist and the best cupcake I have ever made!

  • CrystalT162 8 Aug, 2008

    I had so much fun making these cupcakes and I even got my husbad to help toast them. Everyone loves them and keeps requesting more.

  • Pili 22 Jul, 2008

    Delicious! Thanks Martha for inviting Jennifer, and to Jennifer, thanks for sharing!!!

  • McKenzi 16 Jul, 2008

    you're wonderful

  • MWetzel 20 Jun, 2008

    The cake itself is the best I have made, I recommend using it for a cake.I used a giant sized cupcake tin to produce supersized cupcakes. YUM

  • hoodz82 16 Jun, 2008

    mmmmm these were soooooooo goooood......i did make a few changes though....i didn't put any of the graham crumbs on top and i didn't make the icing, instead i filled the cupcake with marshmallow fluff and topped it with ganache and then sprinkled some toasted graham crumbs...yummmmmmmm

  • hoodz82 16 Jun, 2008

    mmmmm these were soooooooo goooood......i did make a few changes though....i didn't put any of the graham crumbs on top and i didn't make the icing, instead i filled the cupcake with marshmallow fluff and topped it with ganache and then sprinkled some toasted graham crumbs...yummmmmmmm

  • hoodz82 16 Jun, 2008

    mmmmm these were soooooooo goooood......i did make a few changes though....i didn't put any of the graham crumbs on top and i didn't make the icing, instead i filled the cupcake with marshmallow fluff and topped it with ganache and then sprinkled some toasted graham crumbs...yummmmmmmm

  • albersharburn 20 May, 2008

    I loved that these cupcakes had several different layers to them, it made them really fun to make, and made the end result even more enjoyable. Everyone loved them! I'm marking this as one of my favorites!!

  • cookinmamaof2 17 May, 2008

    This is time consuming, but fun to make. The best part of this cupcake is the graham cracker crust. Overall the cupcake has a good taste. Not as chocolatey as I was hoping. Maybe I needed to use a better cocoa, I used Nestle 100% cocoa. I also had a lot of batter left over, enough to fill another mini muffin tin.

  • Jalila08 1 May, 2008

    I live in an area where kitchen torches are unavailable. Is there any other way of browning the marshmallow topping with such an instrument? Any advice is greatly appreciated! Thanks!! :)

  • andekok 1 May, 2008

    I made these and my whole family LOVED them! Took them to school and the kids loved them as well. We have renamed them "S'more Cupcakes" because of the graham crackers, chocolate and marshmallow. Next time I will make 1/2 batch of the marshmallow ... I liked the ones with a smaller amount of fluff better. The recipie made 30 cupcakes for me. Kids had fun helping ... they smashed down the cracker crumbs and added the cholocalte in the muffin papers for me.

  • CristinMac 23 Apr, 2008

    I made these and shared with a bunch of people and the general consensus was YUM. Some people did not like the marshmallow frosting which I might substitiute with a 7 minute frosting next time.

  • CristinMac 23 Apr, 2008

    I made these and shared with a bunch of people and the general consensus was YUM. Some people did not like the marshmallow frosting which I might substitiute with a 7 minute frosting next time.

  • ehauck 17 Apr, 2008

    Made these last night and they were a little bit of a disaster. I filled my cups just a little too much and they ended up a goopy mess. Do not overfill! Also, they needed a lot more baking time (an extra 6-8 minutes) and they still have more of a undercooked brownie consistency. I followed the instructions to the letter but wondering how I could end up with such wacky results...

  • Scrapratt 14 Apr, 2008

    (follow on from comment below) and Decker Heat Gun that I would usually use for heat embossing on my paper crafts, to caramel the marshmallow topping. It worked like a charm.

  • Scrapratt 14 Apr, 2008

    Here in Australia I used Arnotts Nice biscuits for the bases. Also, I don't own a creme brulee torch (always wanted one though), so I put my craft supplies to good use and used by trusty Black

  • sdasgupta 14 Apr, 2008

    I made these cupcakes last weekend for a party my daughter was hosting for her sister-in-law. They were time consuming but well worth it! The cupcakes were deliciious and reminiscent of the s'mores we made at girlscout campfires. I didn't have a torch so I used my stove top instead. Just as we did to toast marshmallows for s'mores, I used the flame from my gas cooktop to toast the frosting on the cupcakes! They turned out just like the photo and my daughter and her guest were impressed!

  • periwinkle15 11 Apr, 2008

    i had these at trophy cupcakes, and they're great! i can't wait to try the recipe, im sure it will be delicious!

  • beadgurl21 10 Apr, 2008

    I make these tonight, and upon baking the second time (after toasting the graham bottoms), they sunk? My batter was very wattery? Anyone else? Any suggestions as to what I may have done wrong.

  • erinvickershuff 8 Apr, 2008

    I tested these this past weekend with plans to make them for my daughter's 2nd bday next week. They were delicious and beautiful (just like the picture), however, I ended up with enough batter to make an additional 5" round cake. Am I the only one? One of my cupcake pans is older (my grandmother's) and one is a newer Wilton brand with cups a touch smaller, but not noticeably. Also, I'm considering making this as a larger cake - has anyone tried to do that?

  • VeggieGirl88 8 Apr, 2008

    I made a vegan version of this cupcake (thank goodness for vegan versions of marshmallows, graham crackers, and chocolate! hooray! haha) - it's HEAVENLY; and a true crowd-pleaser.

  • VeggieGirl88 8 Apr, 2008

    I made a vegan version of this cupcake (thank goodness for vegan versions of marshmallows, graham crackers, and chocolate! hooray! haha) - it's HEAVENLY; and a true crowd-pleaser.

  • kcripe 7 Apr, 2008

    I didn't have graham crackers at home but wanted to make these cupcakes. I used 3/4 cup shortbread cookies and 3/4 cup lightly salted dry roasted peanuts. I chopeed both up together into a workable consistency and then addedd the butter as per the recipe. I also topped the cupcake with this mixture instead of the graham crackers. In addition to that change, I didn't make the marshmallow topping, instead, I used a Betty crocker Caramel Icing. Everyone that has tried one has absolutely loved the nutty flavor and the caramel icing gives it a unique touch as well. I loved how moist these cupcakes turned out and will definitely use the recipe (with minor changes) again.

  • sarahk212 7 Apr, 2008

    I used a vegan cupcake recipe, then graham crackers and the chocolate...it turned out Delish!

  • Kimball143 7 Apr, 2008

    I made this recipe with Skim milk, and it turned out great! I also halved the recipe.

    Since I didn't have a kitchen torch, I used the high broiler setting on my oven and just watched the topping turn a golden brown. It wasn't quite as pretty as the ones on the show, but everyone was still impressed and loved the cupcakes. Thanks Martha and Trophy Cupcakes!

  • tyedye 7 Apr, 2008

    My 9 year old son demanded that I make these!

  • cldemaree 7 Apr, 2008

    This message is for churl. Yes you can use 1% milk. I use nonfat milk in my recipes and everything turns out great! Good luck.

  • churl 6 Apr, 2008

    I was just wondering if I can use 1% milk instead of whole milk, would it make a difference?

  • ELAINE4-H 6 Apr, 2008

    Can hardly wait to try this recipe! I love to make mergingue. One more reason as why I should invest in one of those mini kitchen torches!
    Lucky Seattle area residents to have Trophy cupcakes!

  • Elizabethhaire 5 Apr, 2008

    You can buy a mini creme brulee torch rather than the huge industrial model Martha used.

  • ilovefrenchies 5 Apr, 2008

    Is it possible to put the cupcakes on the bottom oven rack, with oven on broil, and obtain the same results as using a torch?

  • boneatnik 5 Apr, 2008

    they said on the show that it was swiss meringue

  • Luciafdzfdz 5 Apr, 2008

    hi, im from mexico and i missed the first part or the making of the frosting!!! was the frosting used in the show made from melted marshmallows or was it swiss meringue? i loooked at the recipe and it said merigue but it looked like marshmallow to me..

  • dutchdebbie 5 Apr, 2008

    I live in Holland and for cheesecakes, etc. I use either speculaas cookies or any good digestive biscuit in place of graham crackers and they work perfectly!

  • seattleshelly 4 Apr, 2008

    The cupcakes at Trophy Cupcake's store sit out on the counter. They have amazing flavors. It is a must if you are in Seattle!

  • bigmarcella 4 Apr, 2008

    the recipe states that these can simply be stored in an airtight container for up to two days. If a recipe doesn't specifically request refrigeration, but states "airtight containter", that means they're ok on the counter.

  • jenniH 4 Apr, 2008

    Can cupcakes with a swiss meringue frosting be left out on the counter, or do they have to be refrigerated? Does anyone know if Trophy displays these cupcakes in a refrigerated display case? Thanks

  • heidi1963 4 Apr, 2008

    jennlura 84, since I'm living in Belgium I was wondering how to replace he crackers, thanks for the tip.

  • jennyfinn 3 Apr, 2008

    The graham cracker crumb and chopped chocolate topping sunk into the cupcakes while they were baking. How can I prevent this in the future? Was the batter simply too thin?

  • kisses27 3 Apr, 2008

    Can you broil these in place of using the torch????

  • jennlura84 3 Apr, 2008

    To the Belgian bakers - You can use any kind of plain biscuit, Pims, Lu, Petit Ecolier... and the Baking Soda is just Sodium Bicarbonate - I lived in Belgium, and I do know you can buy that there.

  • linrose23 3 Apr, 2008

    Look's and sound's so good! Reminds me of camping as a kid! At least this way the parent can bake and the kid's won't burn! :)

  • ines_verguts 3 Apr, 2008

    I live in Belgium to. I want to know where I can find baking soda because I can't find it in the supermarket. Can I order it on-line?

  • tuttefruth 3 Apr, 2008

    Is there a possibility to replace the graham cracker crumbs?
    I live in Belgium and I don't think I can find it here...
    But I do want to make this cupcake, because it looks really tasty!

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