These are my new favourite cupcakes!!!
I love taking two different desserts, mashing them together to create one bundle of awesome. In this case, the classic campfire treat of Smores is the theme, but it takes shape in form of a cupcake.
Also, any opportunity to use a blow torch in the kitchen is one that should be jumped upon. The potential of lighting cupcake papers on fire is real... and thrilling.
Graham flour and honey flavour the cake part of these cupcakes, reminding us of graham crackers. A semi-sweet chocolate ganache is spooned over, and a marshmallow frosting is whipped together in no time at all to sit all cute and pretty on the very top.
As if that were not enough to achieve the ultimate crowd pleaser, the marshmallow frosting is TOASTED! We are bringing the campfire to our kitchen, people. It feels so great!
Serve these cuties at a party outdoors on a summer evening, preferably with patio lights and good music. They are serious friend makers. Trust me, I speak from experience.
Recipe from Martha Stewart (Gotta love her, or at least her cupcakes)
1 1/2 cups all purpose flour
1 1/3 cups graham flour (found it at Community Natural Foods, Bob’s Red Mill brand)
2 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp ground cinnamon
1 1/4 cups (10 ounces) butter
2 cups brown sugar
1/4 cup honey
2 tsp vanilla
Whisk together both flours, baking powder, salt and cinnamon. In another bowl using an electric mixer, beat butter and sugar until fluffy. Beat in honey, then eggs, one at a time. Beat in vanilla. Gradually incorporate the dry ingredients on low speed.
Divide batter into muffin tins... I used mini muffin tins.
Bake at 350 (325 for our oven). I baked the minis for 15 minutes. The original recipe for regular sized cupcakes calls for 25 minutes.
Made about 4.5 dozen mini cupcakes. (recipe makes regular sized cupcakes and claims to yield 2 dozen)
Chocolate Ganache Glaze:
6 ounces semisweet chocolate, chopped (I did 5 oz semisweet, 1 oz bittersweet... because I love me some bittersweet)
2/3 cup heavy cream
1 tbsp corn syrup
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream and syrup until steamy and hot, but not boiling!
Pour the hot cream over the chocolate and let sit for 5 or so minutes. Stir slowly with a spatula to gradually combine the two until you have a silky smooth ganache!
1 tbsp powdered gelatin
1/3 cup cold water (for gelatin)
1/4 cup water (for pot)
1 cup sugar
In the bowl of a standing mixer, sprinkle the gelatin over the 1/3 cup cold water. Let stand to soften. (about 5 minutes)
Heat the remaining 1/4 cup water with the sugar in a small saucepan over medium heat. Stir to dissolve sugar. Once the sugar has dissolved, stop stirring. Clip a candy thermometer to the side of the pot. Let the sugar bubble and boil until the temperature reaches 238 degrees F - “soft-ball” stage. Remove from the heat, and add to gelatin mixture. Whisk by hand for about one minute to cool slightly. Then use the standing mixer with the whisk attachment and whisk on medium high speed for 8-10 minutes until soft, glossy white peaks form. Use immediately, as the frosting begins to harden and set quickly.
For mini cupcakes, spread about 1 tsp ganache glaze over the tops. Pipe marshmallow frosting with a plain round tip. Use a kitchen torch to lightly toast the frosting... just like a marshmallow!!!
HOLY MOLY! These cupcakes are WINNNNERRRSSSS!!