from Martha Stewart's Cupcakes
1⅓ cups graham flour
1½ cups all-purpose flour
2 teaspoons baking powder
1½ teaspoons salt
1½ teaspoons ground cinnamon
1¼ cups (2½ sticks) unsalted butter, room temperature
2 cups packed light-brown sugar
¼ cup honey
6 large eggs
2 teaspoons pure vanilla extract
Chocolate Ganache Glaze
Marshmallow Frosting (recipe below)
Preheat oven to 350ºF. Line standard muffin tins with paper liners. Whisk together both flours, baking powder, salt and cinnamon.
With an electric mixer on medium-high speed, cream butter, brown sugar, and honey until pale and fluffy. Reduce speed to medium; beat in eggs and vanilla, scarping down sides of bowl as needed. Add flour mixture; mix until just combined.
Divide batter evenly among lined cups, filling each about three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out with only a few moist crumbs attached, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 1 day at room temperature, or frozen up to 1 month, in airtight containers.
Using a small knife, create a well in each cupcake. Fill each well with a ½ teaspoon of the chocolate ganache. Spoon 2 teaspoons glaze onto each cupcake. Fill a pastry bag fitted with a large plain tip (Ateco #806 or Wilton #2A) with frosting; pipe frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve within 6 hours.
Chocolate Ganache Glaze
6 ounces semisweet chocolate, finely chopped
⅔ cup heavy cream
1 tablespoon light corn syrup
Place chocolate in a medium heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat gently before using.
makes enough for 24 cupcakes
1 envelope unflavored gelatin (1 scant tablespoon)
⅓ cup plus ¼ cup cold water
1 cup sugar
In a mixing bowl, sprinkle gelatin over ⅓ cup cold water. Allow gelatin to soften,about 5 minutes.
Heat remaining ¼ cup water and the sugar in a saucepan over medium-high, stirring until sugar is dissolved. Stop stirring; clip a candy thermometer onto side of pan. Boil syrup until temperature reaches the soft-ball stage (238º F), brushing down sides of pan with wet pastry brush to prevent sugar crystals from forming. Remove from heat; add syrup to softened gelatin. Whisk mixture by hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8 to 10 minutes. Use immediately, as frosting will harden quite quickly.