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!!

Mama's Secret's Out- The famous brownie recipe

I have coveted this recipe for years. It's the kind of recipe that not just wow's your guests, it becomes legendary. I pause even as I write this, questioning if sharing is really something I want to do. But contrary to my husband's belief that only children never share, I am sharing.

This recipe has quite a history in it of itself; even before it got to me.

Once there was a wonderfully sweet guy that I worked with. I didnt' know him very well, not many of us did. All we knew was his name, a bit about his job and that his mom made these killer brownies. We knew this because every couple of months this shy and unassuming guy came around with this tin of brownies that his mother made for everyone. 

Soon, the word of how great these brownies were spread throughout the office and people would line up like a Krispie Kreme just opened up.

After a few years, he confided in a few of us that these ooey, gooey mouthfuls of heaven had a past sentimental symbolism. As a kid, he would go to camp every year. He was painfully shy and had difficulty making friends. So, his mom being the caring person she was, would make these brownies and send them along in a care package. She sent so many that he had no choice but to share. Easy Peasy.. instant ice breaker...

20 years later mama never stopped sending the brownies. I guess you are mom forever and never stop wanting to help your kids. My mom certainly hasn't; and while I haven't seen any shyness in my brewd, I can't wait to pass along mama's recipe and help them "break the ice"

With and gulp and a smile, I pass along "Mama's Brownies". Clearly kid tested...Mother approved.

Prep: 15 mins.. (carmels are the worst part)
Cooking time: 28-35 mins...
*tip- tastes better if made the day before.

Ingredients

• 1/2 cup Evaporated Milk
• 1 bag Kraft Caramels
• 1 package German Chocolate Cake Mix
• 1/2 cup Evaporated milk 
• 1 1/2 sticks softened butter
• 1 cup walnuts (slightly chopped)
• 1 cup coconut flakes
• 12 oz chocolate chips

Method

1. Preheat oven to 350 degrees.
2. Unwrap caramels from wrappers
3. In large heat proof bowl place caramels and 1/2 cup evaporated milk
4. Heat caramels in microwave on high for 5 minutes. Stopping and stirring occasionally. Continue process for longer until caramels are melted.
5. When caramels are melted, continue stirring to incorporate all milk. Set aside and let cool a bit.
6. In mixer, incorporate cake mix, 1/2 cup evaporated milk, & butter. Mix well.
7. Add coconut and nuts. Mix well.. It will have the consistency of cookie dough.
8. In 9 x13 metal pan ( coated with PAM or lined with Aluminum foil) spread half the dough evenly on pan.
9. Bake in oven for 8 mins and then remove to add the remaining ingredients.
10. Spread caramel evenly over pan. 
11. Next sprinkle chocolate chips over caramel layer.
12. Lastly, drop remaining dough mix over caramel. 
• Try to drop as well spread as possible. The dough will expand a bit while baking but since the initial dough is thick, and the caramel layer is gooey, you wont be able to spread it easily like you will be tempted to do. I find an offset spatula works well with this recipe.
13. Continue baking for an additional 25 mins. 
14. Take out of oven.
• It will still be wobbly and gooey, but it's done. 
15. Let cool, slice with a knife to make squares, and then refrigerate overnight. If you can wait that long.

Enjoy.. and let me know how your reviews are.