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Ingredients Jump to Instructions ↓

  1. cupcakes -

  2. 3/4 cup all-purpose flour

  3. scant 3/4 cup graham flour

  4. 1 t baking powder

  5. 3/4 t salt

  6. 3/4 t cinnamon

  7. 10 T (1 1/4 sticks) unsalted butter, room temperature

  8. 1 cup light brown sugar, packed

  9. 2 T honey

  10. 3 eggs

  11. 1 t pure vanilla extract

  12. chocolate ganache -

  13. 3 ounces semisweet chocolate*, finely chopped

  14. 1/3 cup heavy cream

  15. 1 1/2 t light corn syrup

  16. I used milk chocolate, and it was very runny, so I'd recommend using the semisweet and allowing it to thicken and cool before topping the cupcakes. Maybe top with the marshmallow with a little milk chocolate wedge, if you're feeling like getting hershey with it.

  17. marshmallow frosting -

  18. 1 envelope unflavored gelatin (scant 1 tablespoon)

  19. 1/2 cup plus 1/4 cup cold water

  20. 1 cup sugar

  21. candy thermometer

Instructions Jump to Ingredients ↑

  1. Make cupcakes. Preheat oven to 350° F. Line standard or mini muffin tins with paper liners (12 regular or 6 regular and 24 minis). Whisk together both flours, baking powder, salt and cinnamon.

  2. With an electric mixer on medium high speed, cream the butter, brown sugar and honey until pale and fluffy. Reduce speed to medium; beat in eggs and vanilla, scraping down the sides of the bowl as needed. Add flour mixture; mix until just combined.

  3. Divide batter evenly among lined cups, filling each about 3/4 full. Bake, rotating tins half way through, until golden brown and a cake tester inserted in the center comes out with only a few moist crumbs attached, about 25 minutes for regular cupcakes and about 11 minutes for minis. Transfer cupcakes to wire rack and cool completely. (If you want to wait until the following day to top the cupcakes simply store them in an airtight container until the next day.)

  4. Make ganache. Place chocolate in a small heatproof bowl. Meanwhile bring cream and corn syrup to a simmer in a small saucepan over medium high heat; pour mixture over chocolate. Let stand until chocolate starts to melt. Gently stir the chocolate into the cream until smooth and no lumps remain. Allow to cool and thicken. Divid the ganache over the top of all the cupcakes. Allow to set.

  5. Make marshmallow frosting. In a mixing bowl, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.

  6. Heat remaining 1/4 cup of water and sugar in a saucepan over medium-high heat, stirring until sugar is dissolved and there’s no crunch when you press the spoon into the mixture. Stop stirring. Clip a candy thermometer to the side of the pan and boil syrup until temperature reaches the soft-ball stage (238 degrees F). Remove from heat and add syrup to softened gelatin. Whisk mixture by hand to cool, about 1 minute. Then use an electric miser to whisk on medium-high speed until soft and glossy (but not dry) peaks form, 8-10 minutes. Use immediately. Marshmallow will harden.

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