Delectable Eid Cupcakes

S'morEid Cupcakes

This cupcake is nothing short of extravagant.  A bottom layer of graham cracker batter supports a big marshmallow which is covered by a decadent and rich chocolate batter.  The cupcake top is enrobed in a semi sweet chocolate ganache and at this point could be topped with a marshmallow.  But why stop there?  It is Eid and we only get two of these celebrations a year, so go big!  This cupcake is topped with a marshmallow frosting and then lightly browned with a kitchen torch.   Happy Eid!



S'morEid Cupcake Recipe

Makes approximately 18 cupcakes

Ingredients:

Cupcake batters
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup valrohna cocoa
3/4 cup chocolate graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 halal marshmallows cut in half, plus more for decorating if desired

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup brown graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Frosting

4 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.
Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.
Bake cupcakes for about 30-35 minutes. Place a cookie sheet underneath when you bake just in case.

Let cool and top with ganache.  Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Dip cupcake tops and add more marshmallows if you desire.

For the frosting place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.  Transfer frosting to a large pastry bag fitted with a large plain round or star tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Adapted from Bakerella