Yield: 12 Cupcakes
Ingredients
Cupcakes
150 g Digestive Biscuits, ground into crumbs
60 g All Purpose Flour
2 1/2 tsp Baking PowdeC
1/4 tsp Salt
113 g Unsalted Butter, room temperature
150 g White Sugar
2 Whole Eggs
1 tsp Vanilla Extract
184 g Whole Milk
Ganache
113 g Semi sweet Chocolate
60 g Whipping Cream
Frosting
4 Egg Whites
200 g White Sugar
1/4 tsp Cream of Tartar
1 tsp Vanilla Extract
Instructions
Cupcakes
Preheat oven to 177 °C.
Whisk graham crumbs, flour, baking powder, and salt in medium bowl.
Beat butter and sugar in large bowl until light and fluffy.
Add eggs 1 at a time, beating to blend between additions.
Beat in vanilla extract.
Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture.
Line muffin tin with muffin liners. Divide batter among muffin cups, filling each about 3/4 full.
Bake cupcakes at 177 °C until tester inserted into center come out clean, about 25 minutes.
Transfer cupcakes to rack to cool completely.
Ganache
Place chocolate in medium bowl.
Bring cream just to boil in small saucepan; pour over chocolate.
Let stand 1 minute; stir until smooth. Cool ganache until lukewarm.
Frosting
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to touch, 3 – 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff gloss peaks form, 5-7 minutes. Add vanilla and mix until combined. Use immediately and store leftover in fridge.
Assembly
Insert a small knife into the top of each cupcake at a 45 degree angle, about a quarter of an inch from the edge of the cupcake. Carefully cut along the circumference to core the cupcake.
Spoon chocolate ganache into the hole until almost full.
Cut off the bottom tip of the cored out cake bit and replace the remaining cake piece, covering the filled hole.
Top with frosting (1M tip) and torch the edges.
Adapted from: Karen
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