The old campfire classic takes on a new identity as a charming cupcake. Graham flour, available at health-food stores and specialty markets, flavors the cupcake base, which is topped with chocolate glaze and piled high with piped sticky marshmallow frosting, browned to mimic the effects of toasting over a fire.
- Yield: 24
- 1½ cups all-purpose flour
- 1⅓ cups graham 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
- Preheat oven to 350°F. 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, scraping 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.
- To finish, spoon 2 teaspoons chocolate glaze onto each cupcake. Fill a pastry bag fitted with a large plain tip with frosting; pipe frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Hold a small kitchen torch (see Sources) 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.