Sunday, January 19, 2014

S'more Cupcakes Please!

I have my son Harrison to thank for these wonderful cupcakes! He came home from a scouting planning meeting asking to bring cupcakes on his camp out. Don't ask me why, the story is long and only makes sense to 12 year old boys, but they wanted to start a cupcake on fire (flaming cupcakes?) This was my best effort :) The frosting is delicious! It tastes just like a roasted Marshmallow. I happen to think the graham cracker crust is optional. I tried both with and without for fun. Of the people that tried them we were about half and half for people who liked them better with the crust and those that liked them without. Here's Harrison, doesn't he look like a reasonable young man?

So here it is, without further ado,

Flaming Cupcakes: Makes 36

Crust: Optional

1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 T unsalted butter, melted
2 Cups dark chocolate chips
1 bag of mini marshmallows (approximately 180 mini marshmallows)

1. Preheat the oven to 350 degrees.
2. Line 36 muffin cups with paper liners.
3. Using a whisk attatchment, mix graham cracker crumbs, sugar, and melted butter until well combined.

 4. Add a leveled Tablespoon of crumbs to the bottom of each liner. Use a small circular object to press the crumb mixture evenly into the bottom of each liner. I used the bottom of my Solo plastic cup to press in the crumb mixture.

5. Bake for 5 minutes and remove from the oven.
6. Add a small handful of chocolate chips and 4-5 marshmallows to each cupcake bottom.

Chocolate Cake Mixture:

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water

7. Combine all of your dry ingredients together in a large mixing bowl.
8. In a small bowl, add eggs, milk, oil and vanilla and whisk together.
9. Beat on medium speed for 2 minutes.
10. Add boiling water and beat on low until just combined.
11. Spoon batter into cupcake liners, filling each about 3/4 of the way full. (I like to use my medium cookie scoop to keep the cupcakes evenly proportioned.) The marshmallows will all pop up to the top but that's okay :-).

12. Bake approximately 18 minutes until a toothpick inserted in the center of the cupcake comes out clean.
13. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.

Best Ever Marshmallow Frosting:

12 egg whites, room temperature
3 cups sugar
3/4 tsp cream of tartar
3 tsp vanilla extract
2 lg Hershey bars

14. Heat oven to the broiling setting.
15. If you have a stainless steel mixing bowl, create a double boiler by filling a pot with water and placing your mixing bowl inside the pot, or just use your double boiler.
16. Combine egg whites, sugar, and cream of tartar in your "double boiler". Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees.
17. Transfer egg mixture to stand mixer fitted with the whisk attachment. Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker. Beat until stiff, glossy peaks form.
18. Add in the vanilla and mix until just combined.
19. Transfer frosting to a piping bag fitted with a extra-large star tip and frost in rounds or as desired.
20.* Now for the fun part! Create a cold water bath for your cupcakes using a large glass casserole dish or whatever you might have on hand. (This will keep the cupcakes from cooking any further, but will allow the frosting on top to brown easily and nicely.)
21. Place your entire cupcake tin with the frosted cupcakes inside it into the cold water bath making sure that the water isn't even close to getting near the cupcakes, but that the bottoms of the cupcake tin are submersed in the water. 
22. Put the cupcakes in their cold water bath inside the heated oven for a little less than 2 minutes. You will have to watch your cupcakes very closely! Broil to desired darkness.

23. quickly garnish each of your cupcakes with a square of Hershey's chocolate.


If you would like to create some hassle-free individual serving to-go simply buy the short clear solo cups and some cellophane baggies. I found both at Walmart. Start by putting your cupcake into the solo cup. Next drop the cup with the cupcake in it into the cellophane baggie.  Tie it off with some twine or ribbon. You can even add a cute little tag if you wish.

 Hope you enjoy!

*If you prefer to use a kitchen torch scorch your cupcakes holding the torch about 6 inches away from the cupcakes moving the torch continuously so as not to catch any one spot on fire. Slow and steady does the trick! Make sure you are using your torch near NON-FLAMMABLE surfaces :)

Click here to see Toasted Marshmallow Milkshakes

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