Aug 142011
 

I can’t tell you how long I’ve been waiting to make a s’more cupcake. It was a few years ago I saw a couple of cupcake ladies on some morning talk show making them and since then I’ve been obsessed. I finally decided it was summer, I had to make them!

I had a little issue deciding on HOW to make them. I have graham flour that I bought to make my 8 month old homemade graham crackers so I thought I could  make a graham cupcake and then somehow do chocolate and marshmallow. But ultimately I decided on a graham cracker crust under a chocolate cake with a marshmallow seven minute frosting. Mmmmm.

I found that my shot glass worked perfected to press down the graham cracker crust!

About the only thing I remember from watching those ladies make the cupcakes on TV was that they added chocolate to the top of the graham cracker crust. I don’t remember WHY. But heck, it’s chocolate so it can’t do anything but make the cupcake better, right?

I’ve made a seven minute, or boiled frosting before. But I wanted something with actual marshmallow in it. Thanks to google and fluff I found the fluff seven minute frosting. I’ll be honest it admit it doesn’t taste any different than a regular, non marshmallow seven minute frosting. But this is a s’more cupcake so it made it feel better there was marshmallow somewhere in the cupcake!

I don’t have a blow torch or a dessert torch. I thought about buying one but the cheapest it about $20 and I have a kitchen about the size of a postage stamp so I decided, with the advise of my Mom, to just use the broiler in my oven. It worked really well!! You do have to keep an eye on them because they go from not toasted looking to OMG THEY’RE ABOUT TO BURN in about one second. Also? Have your Mom do it like I did! Thanks Mom!

And a naked cupcake, so you can see the crust:

These cupcakes are my new favorite. The chocolate on top of the crust just adds a very pleasant chocolate punch to the cupcake. And the graham cracker crust and chocolate chocolate cake is just about a match made in heaven. Add in the delicious seven minute frosting, which has always been one of my favorites, and this is cupcake utopia. It really truly tastes like a s’more. Only better. Because it’s a cupcake.

 

Graham cracker crust:

1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
4 oz. chocolate, finely chopped (I used semi sweet. And I only used 4oz because it was what I had. You could TOTALLY use more)

In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Mix well with a fork.  Put about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.  Bake at 350 for 5-7 minutes.  Remove from the oven.

Chocolate cake:

2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Combined dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour batter on top of the graham cracker crust until cup is 3/4 full. Bake at 350 15-20 minutes or until done.

Source.

Fluff Seven Minute Boiled Frosting:

1 cup Marshmallow Fluff
2 egg whites, at room temperature
1 cup sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1/4 cup water
1 tsp. vanilla extract

In double-boiler top over hot, not boiling water, combine all ingredients except vanilla. With hand mixer, beat until soft peaks form. Remove from heat and continue beating until stiff. Beat in vanilla. Frosting cupcakes. If you want them to look toasted either use a dessert torch or use your oven’s broiler.

Source.

Aug 262010
 

Between being pregnant and feeling like crap and managing to miss two stairs while walking down them and breaking my ankle (which the ER said was just a sprain so I walked on a broken ankle for 6ish weeks) I haven’t felt much like baking. I recently took my son and went to Vermont for a vacation. We were with my parents at their cabin on a lake and at their house. While we were at their house I requested zucchini chocolate cupcakes and my Mom asked if she  made them if I’d post them. Sure I said!! Win win situation. I get one of my favorite cakes, get to finally post something on here and don’t have to do ANY of the work! Thanks Mom!!

We have no idea where this recipes comes from. It was my Grandma’s who may have possibly gotten it out of a magazine, or maybe from a friend. A lot of our family recipes are like that. As you can see from the picture my Mom’s hand written copy is well loved!

I decided to try some of the Reyonlds StayBrite cupcake liners. Mostly because I had been looking at them and while I was in Vermont we went shopping in New Hampshire (closest grocery store) and I could get them tax free PLUS they were a dollar cheaper than at my grocery store here in New York. FYI, in case you don’t, say, read the packaging like me, these are aluminum liners on the inside with paper on the outside. I was surprised. No idea why as these are made by aluminum foil company. I guess I’m not too bright.

My parents have a nice garden where the zucchini was grown. My family has always used the huge zucchinis for baking. Because they’re seeder and tougher than the little zucchinis and why just throw them away when you can shred them to make breads or cakes. Shredding them is really easy with a Cuisinart. I don’t have one of those in my tiny kitchen so I’m very happy these were made my Mom’s house who does have a Cuisinart.

Of course my Mom actually sifts ingredients… 🙂

The recipe says to add all the dry ingredients and then the vanilla, zucchini and milk. My Mom found that she needed to alternate milk and dry otherwise it was a dry mess that was impossible to combined.

The smell of these cupcakes baking smelled like Grandma’s house. Yes my Mom has made the recipe many times, but I spent a lot of my summers as a child at my Grandparent’s house playing and just hanging out. So this is just one thing that smells like Grandma, like Grandma’s house. Very nostalgic and made me miss her a lot.

I don’t have a picture of the baked cupcakes minus frosting. My nieces came down to play with my son and things got busy. Also the making of the frosting isn’t really picture worthy. You’re basically just standing over the double boiler with your hand mixer until it suddenly comes to together and then you’ve got to work quick before it starts to get crystally and really stiff. Those words probably don’t make this frosting sound good but oh man. It is soooooo good, especially on this cake. I’m not sure I’ve ever had it on any cake but chocolate zucchini.

Ingredients


Zucchini Chocolate Cupcakes:

  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 1/2 cup flour
  • 2 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup cocoa
  • 2 teaspoons vanilla
  • 2 cups shredded raw zucchini
  • 1/2 cup milk

Cream butter and sugar, then beat in eggs. Sift together and add flour, baking powder, soda, cinnamon, salt and cocoa. Mix well. Add vanilla, zucchini and milk. Stir until well blended. Spoon into cupcake tins. Bake at 350 degrees. Makes about 25 cupcakes.

Seven Minute Frosting:

In the top of a double boiler mix

  • 3/4 cup sugar
  • 2 tablespoons water
  • 1/8 teaspoon cream of tarter or 1 teaspoon light corn syrup
  • few grains salt
  • 1 egg white

Beat one minute with rotery beater set over boiling water and beat until stiff enough to stand up in the peaks. With electric beater the frosting may be stiff enough in four minutes. Remove from the heat and continue beating until thick enough to spread, add 1/2 teaspoon vanilla.

Source: Fannie Farmer Cookbook.