Smores Cupcakes- Perfect endings

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Have you ever taken a bite out of something and actually jerked from the amazing and surprising taste?

That was the reaction I had when I first nibbled on these puppies.
Rich,moist, chocolaty cake, topped with perfectly sweetened marshmallow icing; sticky and soft. But wait! There is more, keep nibbling and you are surprised with a crunchy graham cracker crust to add texture and surprise. This is the total fix for every one's favorite Summer smores dessert.

I know what you're probably thinking..  Great, looks and sounds yummy but I just sold my soul to the fitness gods and this is not on the ok list. Well, probably not. I too have signed that New Year, new start contract, and sweets are not the guest of honor.

But, a few things to keep in mind. 

1) Is it really realistic to start a diet the day you are tired, stuffed full of last nights indulgences and possibly a bit hung over?
2) This is not a dessert you make for a Tuesday night dinner or lunch box surprise. This is one of those, I need a show stopper for my pot luck dinner or to impress the in-laws.
3) Since this recipe is pretty generous in the # of cakes you get, you can actually make most of this a freeze it for another time.

So here is to one last day of indulgence (till the Super Bowl anyway) and a perfect way to end the holiday season.

Smores Cupcakes
Adapted from a Martha Stewart and my mom.

Graham Crust Ingredients

• (20) graham cracker squares crushed with food processor
• you can also crush by putting into large freezer bag and pounding with fist.. (good workout)
• 1/4 cup sugar
• 1/3 cup unsalted butter- melted

Mama's Chocolate Cake Ingredients

• (2) cups all purpose flour
• (1) teaspoon kosher salt
• (2) teaspoons baking soda
• (1) teaspoon baking powder
• 3/4 unsweetened cocoa
• (2) cups granulated sugar
• 1/3 cup vegetable oil
• (1) cup black coffee
• (1) cup milk
• (2) large eggs slightly beaten
• (1) teaspoon of vanilla extract

Marshmallow Frosting Ingredients (via Martha Stewart)

• (8) egg whites
• (2) cups granulated sugar
• (1/2) teaspoon cream of tartar powder
• (2) teaspoons vanilla extract

Method

• Preheat oven to 350℉
• Line (2) muffin trays with paper liners

Crust

• Combine all ingredients in medium bowl until it looks like wet sand.
• Add (1) table spoon or so of mixture to each cupcake mold.
• Pack down the crumbs with the back of spoon to make a flat base.
• Bake in oven for 5-7 mins to firm up crust.

Cake

• Combine all dry ingredients into your mixing bowl. Give the ingredients a whirl or mix to blend together.
• Next mix in all of your wet ingredients.
• Mix entire batter together for 3-4 mins. Be sure not to over beat and remember to scrape the sides of your bowl once or twice.

**This batter is more then you will need for the 24 cupcakes. You can fill the tins and then freeze remaining batter for another day. I like to use freezer bags.. Simply defrost, cut the tip and squeezer out. No Mess!!

• Fill cupcake tins about 3/4 of the way. 
• Bake at 350 for 18-20 mins
• Remove when it comes out fork clean
• Let cool completely

Marshmallow Frosting

• Start with really clean and dry bowls for this. It's essential to success.
• While cupcakes are cooling, boil a pot of water.
• In a heat safe bowl, crack and separate 8 eggs. Saving the whites for the the recipe.
• Add sugar and cream of tater powder to the bowl
• Place bowl over  simmering water. Whisk constantly until sugar dissolves and whites are warm. 4-5 mins.
• When whites warm and sugar dissolves transfer mixture to electric mixing bowl. 
• You can use a hand mixer and keep in same bowl. It will take a bit longer.
• Once mixture is transferred, using your whisk attachment on your mixer, start mixing at a slow speed. 
• Once the whites start to turn opaque, stitch to a high speed.
• Keep whisking until stiff peaks form.

Piping and toasting

• Once your cakes are cool, and the frosting is done, scoop frosting into a large freezer bag. If you have any decorating tips, be sure to fit the bag prior to filling.
• If don't have any tips, fill the bag and snip the bottom of bag about 1/2 inch on a diagonal.
• Starting at the outer edge, slowly squeeze bag from top and trace the cupcake in a circular motion moving towards the center.
• Lastly, you can broil the cakes under the broiler for 30 seconds or use a kitchen torch to add that authentic toasted goodness.

Enjoy!!

Day Late, Dollar Short? Move over cupcakes

Is anyone really a true-original artist anymore? This topic has been brought up many times in my colorful and creative household. Do cooks and bakers really create revolutionary, history making delectables anymore? I say who cares. Taking that beloved recipe from grandma and changing it up a wee bit doesn't make make you a genius but it sure as hell makes you feel like one for a bit when it comes out right.

The cupcake has been brought back to life over and over again. Sex and the City, and our favorite 4 singles, literally put Magnolia Bakery on the map. Before you knew it, cupcake shops were popping up all over the city. Then, again to reinvent the scene, came the cupcake trucks, the mini cupcake gals, and of course, the cupcake reality shows. Seemed like everyone who was into baking was suddenly a cupcake genius.

Don't get me wrong, I can not pass a good cupcake ever.. 

A few years ago, there was a bit of an uprising in the food nation. After everyone got on the band wagon for reinventing the cupcake, there was an uproar for something new. Something to distract us from the yet another cupcake shop.

But, somewhere tucked in the madness of reinventing something that has been around since 1796, according to Wikipedia, there was a bit of a calling for something a bit different. I bring you the Whoopie Pie.

According to the book "Whoopie Pies" by Sarah Billingsley and Amy Treadwell, whoopie pies hail from the Northeast region. They are a mix between cake and cookie. I like to call them an inside out cupcake. Soft pillowy cake, shaped like a cookie with the most amazing fluffy frosting in between. No wrappers, no nonsense.. I dare you to eat just one. 

If you remember, I had a post last November about pumpkin whoopie pies, with Maple Frosting. Do NOT MISS THOSE for the fall..

But this time I went for the classic. Chocolate with Marshmallow Cream Filling...

Sadly, I don't think that the push to overthrow the cupcake kings with whoopie pies has actually caught on, and I may have missed the bandwagon all together, but in our house, these are staying on the menu :)

Classic Chocolate Whoopie Pies with Marshmallow Cream
**Tip- these are best eaten same day. You can store in an air tight container for up to one week, or you can freeze up to a month. If they last that long.

Cake Ingredients

• 1 1/2 cups all purpose flour
• 2/3 cup unsweetened cocoa
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon coffee 
• 4 tablespoons unsalted butter- at room temperature
• 4 tablespoons vegetable shortening
• 1 (packed) cup dark brown sugar
• *I actually used Splenda dark brown sugar and it came out perfect. Just use 1/2 cup instead. (bonus!)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cup milk

Filling Ingredients

• 1 1/2 cups marshmallow Fluff
• 1 1/4 cups vegetable shortening
• 1 cup confectioners sugar
• 1 tablespoon vanilla extract

Method

Position a rack in the center of the oven and preheat the oven to 375 degrees. 

Line two baking sheets wit h parchment paper.

Sift together the flour, cocoa powder, baking soda, and salt in a bowl. In another bowl beat together the butter, shortening, and brown sugar. Beat until fluffy- 3 mins.

Add the egg and vanilla for another 2 mins.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down sides of the bowl. Add the remaining flour mixture and milk and beat until completely smooth.

Using a tablespoon, drop batter on to baking sheets. Space them about 2 inches apart. 

Bake about 10 mins or until pies spring bake with pressed gently.

Remove and let cool completely .

Makes about 48 two inch cakes for 24 pies.

Filling:

Add all ingredients to bowl and mix together.

Scoop mixture into empty Gallon Freezer back. Snip one corner off bag and pipe the frosting onto 1/2 of pie. Sandwich to make complete pie.

Alternatively: you can spread the frosting with a butter knife or offset spatula. I just like having one less dish to wash at this point..

Enjoy