Smores Cupcakes!

Scott's birthday is upon us. He doesn't like cake that much, he does however like marshmallows. I just couldn't let the whole "he needs a birthday cake!" thing go. We are having a birthday party for him and I just feel like cake needs to be present. So I decided to try to make the kind of cake he'd like the most and I knew it had to involve marshmallows.

Smores naturally! Who doesn't like smores! I used Martha Stewarts recipe but tweeked it a little (I prefer milk chocolate) and some random marshmallow frosting recipe. I used those powdered egg whites in place of actual egg whites because I have serious issues with food safety and I will not eat, or serve raw egg white to anyone I love. You can risk it if you want but the powdered ones work fine.

I also don't own a kitchen torch (though I would like one) so instead of torching them, I put them under the broiler and watched them carefully. It worked fine, it's not as precise as if I got to torch them but whatever, you just chew them up and swallow them anyway.

Martha's Cupcake Recipe
(Say what you will about Martha but I always end up using her cupcake recipes. She's good like that)

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

Directions

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.

Random Marshmallow Recipe

2 egg whites

1/4 tsp. salt

1/4 cup sugar

3/4 Cups light Karo Syrup

1-1/2 tsp. Vanilla

Directions:

Beat together 2 egg whites & 1/4 tsp. salt with a mixer until very frothy. Add 1/4 cup sugar very slowly, and beat until smooth & glossy. Slowly, add 3/4 Cup light Karo Syrup, & beat until it holds stiff peaks. Gently fold in 1 1/2 tsp. vanilla.

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.

***I have 3 plastic tips. I need better cupcake gear I have no idea what those numbers mean I just used the one that was most like a star, because I always use that one.