Give me some more s'more cupcakes!
Last week, it was Cupcake Week on Martha Stewart’s show. I’m going to try to make a few of these delightful looking creations.
First up, the Chocolate Graham Cracker Cupcakes with Toasted Marshmallow. This is basically a s’more cupcake without the campfire…but with my favorite kitchen instrument –the torch! Martha said the recipe is from Jennifer Shea, owner of Seattle’s Trophy Cupcakes.
Here is the recipe and video segment! I didn’t watch the video segment before I made the cupcake, but will later to see if there are additional hints and techniques.
s’more! You bake this off for 5 minutes.
I placed the very-liquidity batter in a measuring cup with spout and poured it over the graham cracker bottoms. I ended up filling my pans pretty full! The reserved graham crackers and chocolate round out this yummy cupcake.
After cooling, a seven-minute frosting is made. Eggs whites and sugar are whisked over a double boiler for 3 minutes (until the temp is 160 degrees) and then the KitchenAid does its magic for 7 minutes. The result is a glossy, light frosting. I didn’t have the correct Ateco tip so I use a similar big star tip.
I made the frosting this morning at 5 am and forgot to add the 1 teaspoon of vanilla…but nobody seemed to notice. Also, I messed up and only made ½ the frosting recipe (remember, it was 5 am on a Monday morning). I practiced this recipe on Saturday and made ½ a batch. I had the ½ batch measurements in the margin…and used that again. However, I had just enough frosting to cover 23 cupcakes. If I made the full batch, I’m sure I would have a lot left over.
The cross-section - Notice the cool layer of graham cracker on the bottom!These are some sweet cupcakes…I mean, sugar and chocolate delivery-device sweet. One co-worker has described them as decadent. A glass of milk would be nice too! They were very fun to make and quite pretty. I would make them again!