True story – I ran out of baking powder and had to buy more. Who runs out of baking powder? Usually I try to buy a new baking powder and soda every 6 months because I like to keep things fresh, not because I’m in danger of running out. Weird! Clearly I’ve been baking a lot more than usual these past few months.
Ruth asked me to make these cupcakes for one of her co-worker’s birthday. I happily agreed with our usual arrangement – she buys the ingredients, I bake the cupcakes! I like doing orders because it saves me the overwhelming task of deciding what to make! This was a particularly good order because I have been meaning to make S’more cupcakes for awhile, but there was never a good reason. I’m glad Ruth requested them. I didn’t go fancy, I went with my favorite lady, Martha Stewart, for a perfectly simple recipe.
I started this post Sunday morning and as I sit here, Sunday afternoon is quickly passing by. Where does my weekend go? I stumbled upon this blog via Pinterest and sat in disbelieve at the incrediable beauty and sadness inside. It always amazes me the stories held within someone else’s life. I am so thankful for my own story and relative lack of tragedy.
At no point did I intend for this to turn into a meloncholoy post, the coffee I’ve been drinking is making my eyes twitch a little bit.
Then, I remembered I was in the process of applying for a grant and I had to make a response video that is due tomorrow. The video is done, I’m still twitching from the coffee, my room is a mess, and this post is not finished. My train of though became derailed a long, long time ago!
Anyway, let’s chat about the cupcakes! The cake itself was a little dense for me, probably because of the graham flour. I prefer a lighter crumb for my cupcakes. Despite the denser texture, the cake was delicious, it was really awesome to taste the graham-cracker-ness of the cake! The chocolate ganache provided the right amount of chocolate goodness on top and the marshmallow on top was a smoky wonder. The recipe made a solid 24 regular sized cupcakes plus 7 minis which were perfect was sampling and taste testing! Overall, success!
Plus, anytime you get to use a mini blow torch, you just know its going to be awesome!
Adapted from Martha Stewart’s Cupcakes page 151
Yield – 24 regular cupcakes + 7 minis
1 1/2 cups flour
1 1/2 cups graham flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 cups brown sugar
1/4 cup honey
2 teaspoons vanilla
- Preheat the oven to 350 F.
- Sift together the flours, powder, salt, and cinnamon onto wax paper and set aside.
- In the bowl of a stand mixer with a paddle attachment beat together the sugar, butter, and honey until light and fluffy. Beat in the eggs, one at a time, and then the vanilla. Beat on high speed until everything is well mixed.
- On low speed, slowly add the dry ingredients and mix until just combined.
- Use a standard size ice cream scoop to scoop the batter into lined cupcake pans. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack.
- For the mini cupcakes, scoop 1 tablespoon of batter and bake for 12-15 minutes.
6 ounces semi-sweet chocolate
2/3 cup heavy cream
1 tablespoon light corn syrup
- Start the ganache after you take the cupcakes out of the oven.
- Heat the cream and corn syrup in a small pot and bring to a simmer but not a boil.
- Chop the chocolate and place it in a bowl and then add heated cream.
- Let sit for a minute and then stir until the chocolate is melted.
- Set aside to cool, stirring every few minutes.
- Pour about 1-2 teaspoons of ganache on the top of each cupcake, them set while you make the frosting.
Marshmallow Frosting + Assembly
1 envelope gelatin
1/3 cup cold water
1/4 cup water
1 cup sugar
- Place the 1/3 cup of cold water into the bowl of a stand mixer. Sprinkle the gelatin on top. Leave it alone.
- Boil the 1/4 cup of water with the sugar. Do not stir, simply go around the edge of the pan with a wetted pastry brush to remove all the sugar crystals from the sides.
- Boil until the mixture reaches 238 F on a candy thermometer.
- Slowly pour the sugar into the gelatin mixture. Beat on high speed until stiff, glossy peaks forms. This takes about 8-10 minutes.
- Immediately pipe onto the cupcakes.
- Using a small blowtorch, brown the edges of each cupcake. I placed my cupcakes on an upside down glass so I can spin while I torch.