Friday, February 18, 2011

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

Recipe from Jennifer Shea, owner of Trophy Cupcakes (featured on the Martha Stewart Show) Husband-Tested in Alice's Kitchen
The original recipe stated that it made 2 dozen cupcakes, but I was able to make almost 3 dozen.

Make these fancy cupcakes for a special occasion. They reminded me of S'Mores. If there weren't food rules that a person had to follow, I would have just drunk the batter---it was that good! These take awhile to make, but if you like to bake, you'll have fun. If you don't have a culinary torch, you can put the cupcakes under the broiler to toast the marshmallow frosting. All of the ingredients can be found at Lost River Market & Deli.

2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed) (I used fair trade baking cocoa)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil or grapeseed oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
1 recipe of Marshmallow Frosting (recipe is at the end of the cupcake recipe)

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter.
Combine the remaining graham cracker crumbs and chocolate. Sprinkle the top of each cupcake batter with the chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Make Marshmallow Frosting. (See recipe at the end of this.)
Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. (If you don't have a pastry bag, just use a large serving spoon to dollop the frosting on top.) Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. (If you don't have a kitchen torch, you can put the cupcakes under the broiler for a few minutes until the frosting is browned.) Serve immediately or store in an airtight container, up to 2 days.

Marshmallow Frosting Recipe
*Note from Alice: The recipe says that this will frost 2 dozen cupcakes, but I had enough for about 5 dozen! So, I've halved the original recipe for you.

4 large egg whites
1 cups sugar
1/4 teaspoon cream of tartar
1 teaspoons pure vanilla extract

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.


Lisa said...

Mmm, I love s'mores. Your cupcakes turned out so well. That torched look on top really makes them look neat. I hope you'll come by and link them up to Sweets for a Saturday #5.

Meaghan Luby said...

these cupcakes look kickin'! thanks for sharing, i cannot wait to give these a go! glad to have found your blog!

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