Espresso Chocolate Cupcakes with Graham Cracker Crust

Ingredients:

Graham Cracker Crust:

• 22 g graham crackers (1 ½ sheets)
• ½ tbsp. butter
• ½ tbsp. granulated sugar

Espresso Chocolate Cupcakes:

• 90 g all-purpose flour
• 1 tsp. baking powder
• ¼ tsp. salt
• 32 g Dutch process cocoa powder
• 60 g freshly brewed espresso
• 75 g vegetable oil
• 100 g granulated sugar
• 1 egg, room temperature
• 75 g sour cream, room temperature

Shortbread Cookie Garnish (Optional):

• 28 g unsalted butter, room temperature
• 1 tbsp. light brown sugar
• 40 g all-purpose flour
• 2 tsp. crushed graham crackers

Swiss Meringue Buttercream:

• 2 egg whites
• 135 g granulated sugar
• ¼ tsp. salt
• 113 g unsalted butter
• ½ tsp. vanilla extract

Instructions:

1. Graham Cracker Crust:
   • Preheat oven to 350°F / 175°C and prepare a muffin tin with 6 liners.
   • Combine crushed graham crackers with melted butter and sugar.
   • Press 1 tbsp. of mixture into each liner. Bake for 8 minutes.
2. Espresso Chocolate Cupcakes:
   • Mix flour, baking powder, and salt. Set aside.
   • In a separate bowl, combine cocoa powder with brewed espresso.
   • Incorporate vegetable oil, sugar, egg, and sour cream to the cocoa mixture.
   • Blend in the flour mixture. Pour batter into the liners and bake for 15-20 minutes.
3. Shortbread Cookie Garnish (Optional):
   • Beat butter with brown sugar.
   • Mix in flour and crushed graham crackers. Roll out, cut cookies, and chill for 10 minutes.
   • Bake for 8-10 minutes until edges are golden.
4. Swiss Meringue Buttercream:
   • Over medium heat, whisk egg whites with sugar until 160°F / 71°C.
   • Whip the mixture to soft peaks.
   • Gradually add butter in slices. Mix until cohesive.
   • Incorporate salt and vanilla. Chill if necessary until firm.
5. Assembly:
   • Frost cupcakes and garnish with a shortbread cookie, melted chocolate, crushed graham crackers, and espresso beans.

Notes:

• The cookie garnish yields a small batch of graham cracker shortbread cookies and is optional.