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,
- 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
- 1/4 cup butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 cup marshmallow creme
image/svg+xml Text Ingredients View Recipe,
Preheat 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 granulated 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.
Fill 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.
For 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.
1 cupcake: 263 calories, 12g fat (5g saturated fat), 10mg cholesterol, 153mg sodium, 31g carbohydrate (26g sugars, 1g fiber), 3g protein.