ugly cupcakes

looked into the oven when they were nearly done, and ALL the cakes overloaded in such weird shapes T__T like boobs or cones (though one was a perfect dome hehe)
anyway. these are Chocolate Graham Cracker Cupcakes from martha stewart. the base is the normal biscuit/butter/sugar and then a layer of chopped dark choc then the cake. but since i had to put the cake mixture aside for a while to do some other stuff...some of the ingredients decided to separate in the bowl and i didn't mix them back well enough (ie. didn't ahahhahaha) i only stirred the tops lol so when i thought i finished dividing the cake batter, there was quite a lot of chocolate-y materials stuck to the bottom of the bowl ahahhahah so basically most of the choco material was poured separately into the cake paper case things. probably why they turned out a weird shape. the taste is quite good actually! though when i lifted them onto a wire rack to cool migod they were heavy (yes that's not a taste) the cake itself is not that sweet -but then again it's me saying this, and my sweet perception is very very tolerant. if that makes sense- so when u eat it with the biscuit bottom & the choc layer it's yumoooo! i didn't bother eating it neatly by the end though so i bunched it in my fingers and they seem to make a nicer tasting food-stuff that way! so yea i guess would be good to make cake pops like bakerella's!

here's the recipe:

Chocolate Graham Cracker Cupcakes
makes 2 dozen (i made half only)

2¼ cups + 2 tbsp caster sugar
1¾ cups plain flour
¾ cup + 1 tbsp cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt (didn't use this. couldn't go through the sieve anyway)
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1½ cup graham cracker crumbs (digestive biscuits)
76g unsalted butter, melted (why do american recipes measure butter using cups? anyway, here's a link with useful butter conversion measurements)
255g dark chocolate, finely chopped (i had tons left over.. maybe use 200g?)

1. preheat oven to 177 celcius (350 fahrenheit). line 2 standard muffin tins with cupcake liners.
2. sift 2 cups + 2 tbsp sugar, flour, cocoa powder, baking powder & soda, (salt) into large bowl & mix together.
3. mix together eggs, milk, oil, vanilla & add to flour mixture. beat on medium speed for 30 sec - i assumed 15 sec for half a recipe (?). scrape down sides of bowl. mix for another 2 min. add boiling water, stir to combine.
4. stir graham cracker crumbs, remaining ¼ cup sugar, melted butter in bowl until well combined.
5. place 1 tbsp of biscuit mixture into bottom of each cupcake cases. pack crumbs together using bottom of a small glass/spoon. put 2 tsp of dark choc into each case, into oven for about 5 min til 'edges of the biscuit base is golden' dunno how you do this since they're INSIDE the case -___-
6. remove from oven & fill with cake batter (make sure ingredients combined!) til cases are ¾ full. sprinkle tops with leftover (or make some more) biscuit crumbs & chopped chocolate. (i didn't put anymore choc on top in case they were too sweet)
7. bake again for 18-20 min til cake tester comes out clean when poked through centre. rotate halfway through baking.
8. transfer to wire racks when done to cool for 10 min.