Cupcake & Marshmallow frosting recipe from the Pastry Affair
Ganache recipe from Natasha's Kitchen
What you need:
Graham Cracker Cupcakes-
1/2 cup unsalted butter (room temperature)
1 cup sugar
3 eggs separated (room temperature)
1 cup cake flour (sifted)
1 1/2 cup graham cracker crumbs
1 tsp baking soda
2 tsp baking powder
1/8 tsp salt
1 cup milk
Chocolate Ganache Glaze-
8 oz (1/2 lb or 1 1/3 cup) semi-sweet chocolate chips
1 cup heavy whipping cream
4 egg whites (room temperature)
1 cup sugar
How to make them:
* Make sure all cupcake ingredients are room temperature, if not the cupcakes will come out dense. *
Preheat the oven to 350˚F.
Line cupcake pans with liners.
In a large mixing bowl of an electric mixer, beat the butter until it is fluffy, about 30 seconds.
Add the sugar and beat together until light and fluffy, about 7-8 minutes.
Add in the egg yolks to the butter mixture one at a time, beating for 30 seconds between additions.
Rinse off the electric mixer paddle.
In another bowl, beat together the egg whites until they are voluminous and foamy.
In a food processor, pulverize the graham cracker crumbs until they are very small crumbs.
In a medium bowl, sift together the flour, graham cracker crumbs, baking soda, baking powder, and salt.
Add 1/3 of the flour mixture to the butter mixture and mix with a spatula.
Add 1/2 cup of milk.
Mix and add another 1/3 of the flour, then the rest of the milk and rest of the flour.
Add the foaming eggs whites and fold the mixture until combined.
Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
Bake for 15 - 18 minutes or until the cupcake tops bounce back with pressed or until toothpick comes out clean when inserted.
Cool completely on cooling rack.
In a small pot, bring heavy cream to a simmer on the stove top, stirring occasionally.
Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all the chips are covered.
Place a lid on bowl of the chocolate chip mixture to trap the heat and let sit undisturbed (NO mixing) for 5 minutes.
Remove the lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth.
Once its velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before glazing cupcakes.
In a double broiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes.
Remove from the heat, transfer to the medium mixing bowl and beat the egg whites until they form shiny stiff peaks, about 5 - 8 minutes.
Scoop into a piping bag to decorate the cupcakes.
Take a graham cracker cupcake and dunk the top of the cupcake into the chocolate ganache, let excess drip back into the bowl.
Dunk all cupcakes, set aside.
Using the piping bag with the frosting, pipe the marshmallow on top of the chocolate ganache.
Continue doing the rest of the cupcakes.
Using a hand held pastry torch or the broiler in the oven, toast the marshmallow to get a nice toasty look.
Garnish with a graham cracker or just eat it as is, ENJOY!