Again, long time no post. I have no excuses either, but I haven't been cooking anything that exciting, or photo-worthy anyway. But last weekend I came across this recipe from Martha Stewart and I thought it was perfect for the unofficial end of summer, Labor Day. I also got a new tool which I am pretty excited about. Anyway here they are, in all their toasted marshmallowy, graham crackery, chocolatey goodness.
2 1/4 cups plus 2T sugar
1 3/4 cups flour
3/4 cup plus 1T cocoa powder (not Dutch processed)
1 1/2t baking powder
1 1/2t baking soda
1 cup whole milk
1/2 cup vegetable oil
2t pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter melted
9 oz bittersweet chocolate, finely chopped
Marshmallow Frosting (recipe below)
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
Sift 2 cups plus 2T 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 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Place 1T graham cracker misture 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 2t chocolate in each muffin cup. Transfer muffin tins to over and bake until the edges of the graham crackeer mixture is golden, about 5 minutes. Remove from over and fill each muffin cup three-quarters full with cake battere. 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, 18-20 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 bad fitted with a large plain round or French tip. Pipe frosting in spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately of store in an airtight container for up to 2 days.
8 large egg whites
2 cups of sugar
1/2t cream of tartar
2t pure vanilla extract
Place egg whites, sugar, and cream of tartar in heatproof bowl. Set over a saucepan until sugar is dissolved and whites are warm to the touch, 3-4 minutes.
Transfer bowl to electric mixer and beat starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5-7 minutes. Add vanilla, and mix until combined. Use immediately.