You can torch them!
or leave them plain!
Today, I decided to make these yummy little cupcakes, that I found on the Martha Stewart website. They looked a little bit time consuming, but I threw all sense to the wind, and dove in. They are lip smackin good! There are lots of pictures, so keep on reading. A Chocolate bite and graham cracker crust is hidden beneath the moist chocolate cupcake. On top of the cupcake, is more graham cracker crunch. The crowning jewel, is the scrumptious toasted Marshmallow top. This is our favorite frosting on most any cake, because it isn’t too sweet. I changed the recipe a bit, but I will post the original and the recipe that I followed as well. That way, you can decide which path you will choose. Come on…..Dive in!
Toasted or not toasted….that is the question?
Try not to eat all the Graham Cracker Crust straight from the bowl!
Layer the graham cracker crust on the bottom.
Sprinkle 2 teaspoons of that grated Chocolate,
on the top of the graham cracker crust.
I used a grated Symphony Bar. Use your favorite Chocolate.
I used Milk Chocolate, it calls for Dark.
Now….fill 2/3 full with that yummy chocolate cupcake batter.
Make sure you lick the spoon, bowl & spatula!
Top with more graham cracker & chocolate.
Place in the oven and bake for 18 to 20 minutes, or until set.
Look what you get….. Crunch heaven!
I made a few Chocolate Walnut cupcakes for my picky husband,
I knew he wouldn’t eat the fancy ones!
Now for the best part…The Marshmallow Frosting.
It’s so yummy, it might not make it to the top of your cupcakes.
It tastes like Divinity.
Just save yourself a little bowl of it, to eat with a spoon.
Make sure you whip it, until STIFF PEAKS form!
Like this picture below:
See how beautiful this frosting is.
Pipe it on top of your cupcake with a pastry bag & star tip.
Leave them just like this, or play with fire!
This is my kitchen torch.
It works luverly on Creme Brulee as well.
I grabbed it from the garage.
If you don’t have one of these handy gadgets….
You can also put your cupcakes under the broiler in the oven.
Just make sure to watch it carefully….you don’t want burnt offerings!
See….all that hard work payed off!
Now…Give them away, so you don’t eat them all.
I used this recipe….It’s our favorite.
for Martha Stewart Recipe:
Makes 2 dozen
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)
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
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. 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.
3. 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.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. 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.
6. 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.
7. 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. 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.
For my recipe, follow this:
For the Martha Stewart Recipe follow this:
Makes enough for 2 dozen cupcakes
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1. 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. 2. 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.