Tuesday, January 12, 2010
Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting
Yield: 4 dozen cupcakes or 2 dozen cupcakes & 1 tart
Source: Martha (you know who I mean)
You will be able to see by the amount of blog wall this recipe occupies, this is not a simple recipe.
I first made this for our neighbor, Wesley's 16th birthday. My son also requested this for his 4th grade school birthday treats. It was a big hit at both parties!
2 1/2 c plus 2 T sugar
1 3/4 c all-purpose flour
3/4 c plus 1 T cocoa powder - (not Dutch-processed)
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 large eggs
1 c whole milk
1/2 c vegetable oil
2 t pure vanilla extract
1 c boiling water
3 c graham cracker crumbs - (from about 40 squares)
2/3 c unsalted butter, melted
18 ounces bittersweet chocolate - finely chopped
Preheat oven to 350º. 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. 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 1/2 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. Sprinkle each with remaining 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.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.
Serve immediately or store in an airtight container, up to 2 days.
Nutritional facts (daily value): Calories 6390kcal; Protein 86g (172%); Total Fat 203g (313%)(Sat. 60g (302%)); Chol. 610mg (203%); Carb. 1105g (368%); Fiber 29g (116%); Sugars 901g; Calcium 910mg (91%); Iron 23mg (127%)
Category: Frostings and Fillings
16 large egg whites
4 c sugar
1 t cream of tartar
4 t 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.
Nutritional facts (daily value): Calories 1726kcal; Protein 29g (58%); Total Fat 0g (1%)(Sat. 0g (0%)); Chol. 0mg (0%); Carb. 407g (136%); Fiber 0g (0%); Sugars 406g; Calcium 24mg (2%); Iron 0mg (2%)