Chocolate-Pecan Cupcakes
These Chocolate-Pecan Cracker Cupcakes are inspired by a local restaurant's pie recipe. They are rich and yummy! If your marshmallow frosting is too thin, add more powdered sugar, and if it’s too thick, add a little milk or heavy cream. —Bonnie De Jong, Holland, Michigan
Ingredients
- 3 large egg whites, room temperature
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 4 ounces German sweet chocolate, grated
- 1 cup crushed Ritz crackers (about 25 crackers)
- 1/2 cup chopped pecans
- FILLING:
- 1/4 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 cup marshmallow creme
Directions
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1Preheat oven to 350°. Line 12 muffin cups with foil liners. Place egg whites, baking powder and vanilla in a large bowl; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating just until stiff but not dry. Gradually fold in grated chocolate, crackers and pecans.
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2Fill prepared cups. Bake on lowest oven rack until puffed and tops appear dry (some tops may fall), 13-15 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
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3For filling, in a large bowl, beat butter, confectioners' sugar and vanilla until smooth. Gently fold in marshmallow creme. If centers of cupcakes have not already collapsed, gently press center with a small spoon to open cavity inside. Fill cupcakes; top with additional chocolate. Refrigerate leftovers.
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