Ingredients: 1 1/2 teaspoon baking powder,1 1/2 teaspoon baking soda,6 oz. bittersweet chocolate, finely chopped,3/4 cup PLUS 1 tablespoon cocoa powder,1/2 teaspoon cream of tartar,8 large egg whites, at room temperature,2 large eggs,1 3/4 cups flour,1 1/2 cups graham cracker crumbs (about 10 sheets),1 teaspoon salt,2 cups sugar,5 tablespoons unsalted butter, melted,2 teaspoons vanilla extract,2 teaspoons clear vanilla extract (to help maintain bright white color),1/2 cup vegetable oil,1 cup boiling water,1 cup whole milk
Instructions:
- To make the graham cracker crust: Preheat oven to 350 degrees F. Line two cupcake pans with liners.In a small mixing bowl, combine graham cracker crumbs, sugar and melted butter, stirring well to combine.
- Place about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to pack the crumbs. (I used a vitamin bottle wrapped in plastic wrap.)
- Sprinkle a small amount of chopped chocolate on top of the graham cracker crust.
- Bake for 5 minutes or until the crust is golden.
- Remove from the oven and maintain the oven temperature.To make the cake: In the bowl of a stand mixer fitted with the paddle attachment, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- Mix on low speed just to combine. In a mixing bowl, whisk together eggs, milk, vegetable oil and vanilla. With the mixer speed on low, add the wet ingredients to the dry ingredients and mix for 30 seconds. Scrape down the bowl, then beat on medium speed for 2 minutes.
- Add the boiling water and stir to combine (batter will be very thin).Fill the cupcake liners about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted in center comes out clean.
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