Featured Pinch Tips Video
- one recipe chocolate cake, recipe follows
- 24 jumbo sized marshmallows
- vegetable cooking spray
- one recipe chocolate ganache, divided
- one recipe vanilla frosting, recipe follows
- six graham crackers, broken into large pieces
1prepare chocolate cake as directed. Preheat broiler with oven rack six inches from heat.
Put marshmallows on foil lined baking sheet coated with cooking spray. Broil 3 to 4 minutes or until marshmallows are toasted to desired degree of doneness and color. Watch closely to avoid burning.
2Insert the end of a wooden spoon or dowel into the center of each cooled cupcake to make a hole. Fill a zip top plastic freezer bag with chocolate ganache. Use scissors or kitchen shears to snip about 1/4 inch from one corner of bag. Insert bag into the hole of 1 cup cake. Squeeze gently until filling comes to the top of the cupcake. Repeat with remaining cupcakes, reserving some ganache four topping.
Frost cupcakes with vanilla frosting. Top with graham cracker pieces. Warm reserved chocolate ganache. Drizzle over cupcakes. Place one toasted marshmallow on top of each cupcake. Makes 24 cupcakes
1 cup Dutch process cocoa
2 cups boiling water
1 cup butter, softened
2 cups superfine sugar
four large eggs
2 3/4 cup soft wheat flour or all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoons salt
1 teaspoon chocolate extract
paper baking cups
vegetable cooking spray
preheat oven to 350°. Mix cocoa with
boiling water in a large heatproof bowl, stirring until blended and smooth. Cool completely.
Beat butter at medium speed with mixer until creamy. Gradually add sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition.
Mix flour and next three ingredients. Add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract. Place paper baking cups into two muffin pans, 12 cup capacity each, and coat with cooking spray. Spoon batter into cups, filling two thirds full.
Bake at 350° for 12 to 15 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks to cool completely. Makes 24 cupcakes.
1 cup whipping cream
8 ounces semi sweet chocolate, chopped
cook cream in a heavy non-aluminum pan over medium heat, stirring often, just until begins to steam. Do not boil. Remove from heat.
Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. Mixture will thicken as it cools. Makes about 2 cups.
1/2 cup butter, softened
3 to 4 tablespoons whipping cream
1 teaspoon clear vanilla extract
1/8 teaspoons salt
one package powdered sugar, 16 ounces
Beat the first four ingredients at medium speed with electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended. Beat at high speed two minutes or till creamy.
For vanilla Bean frosting, substitute 1 teaspoon vanilla bean paste for the vanilla extract. Makes 3 cups