Mississippi Mud Cake (TCS)

After baking along with The Cake Slice group for the past 15 months, I've decided that this will be my last recipe with the group (at least for now). Along with appreciating the beauty of triple layer cakes and the traditions of favorite southern cakes, I've enjoyed baking along with a supportive and enthusiastic group of bakers.

The Cake Slice group voted, and Mississippi Mud Cake came out on top as February's recipe. For me, this resembled less a cake and more a brownie, with its thin, rich and pecan-studded chocolate cake layer. If the cake alone isn't rich enough, it is topped with marshallows and a thick chocolate frosting as the cake comes out of the oven. The warmth of the cake allows the marshallow and frosting to melt into this ooey, gooey goodness.

I haven't sampled this recipe, so couldn't tell you how it tastes. My hubs took the cake to work, and he said that it was devoured in minutes. In fact, people came back looking for more...I would say a crowd pleaser, wouldn't you agree?

Click here for the complete recipe.

Chocolate Graham Cupcakes With Toasted Marshmallow

This weekend, my dear friend Melissa and I were indulging in a spa day to celebrate her birthday, and I wanted to make Melissa a special treat to mark her special day. There is nothing more decadent that getting totally pampered and topping the day with a decadent treat!

I love making this cupcake as much as people love receiving and eating them. What's not to love --- a graham base, a rich chocolate cake, and a fluffy toasted marshmallow topping. I love making it as it gives me an excuse to create that delicious fluffy marshmallow topping and toasting it with my blowtorch!

I've previously posted on this receipe, which you can find here. I've gotten a teensy bit better with my photography thanks to the discovery of the macro button on my camera, so be kind to my old photos! :)

Is it a Cupcake or is it a Smore?

A few weeks back, I was home in bed tending to an illness and feeling quite sorry for myself. Just when I thought I would never be able to get myself out of watching every reality show (I have Bravo to thank for that guilty pleasure), I channel surfed my way to Martha Stewart' show. It was my lucky day...Martha was kicking off Cupcake Week!!!

One of the recipes that caught my eye was this Chocolate Graham Cracker Cupcakes with Toasted Marshmallow, and as soon as I had the opportunity, I had to try this recipe myself. This recipe comes courtesy from Trophy Cucpakes, gorgeous bakeshop based in Seattle, WA.
How can you go wrong with a rich chocolate cupcake with a graham cracker base topped with a light marshmallow fluff Next time, I will go easy on the graham crust base, but otherwise a very pleasing recipe.

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

courtesy of Jennifer Shea, owner of Trophy Cupcakes

Makes 2 dozen

For the Cupcakes:
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped

Directions

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

For the Frosting:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

Directions
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 French tip (such as Ateco #867 or Ateco #809). 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.