Looking back at the majority of my recipes, I’ve shared mostly healthy stuff. This recipe is not that. This is a recipe perfected after years of trial and error with many different recipes and settling on what are, in my opinion, the most glorious cupcakes ever.
This is a celebration recipe, for a special occasion. I promise you, when you make these your taste buds (along with whoever is lucky enough to share them with you) will thank you. It takes time to prepare so you must be patient but I guarantee they’re worth the wait.
Active Time: 45 minutes | Cooking Time 45 minutes
- 1 ½ cups all-purpose flour
- 1 1/3 cups graham flour (you can get it at Whole Foods or make your own)
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- 1¼ cups (2 ½ sticks) unsalted butter, room temperature
- 2 cups packed light brown sugar
- ¼ cup honey
- 6 large eggs
- 2 tsp pure vanilla extract
- 8 oz semisweet cholate chips
- 2 egg whites
- 1/4 tsp cream of tartar or salt
- 1/4 cup sugar
- 1/4 cup corn syrup
Preheat the oven to 350 degrees and line standard muffin tins with paper liners (or silicone baking cups if you have them).
In a medium bowl, whisk together your first four dry cupcake ingredients: flour, graham flour, baking powder and cinnamon.
With an electric mixer (or hand mixer with a large bowl) on medium-high speed, cream together the butter, brown sugar and honey until light and fluffy. I like to start with just the butter until it starts looking pretty nicely whipped and then add the sugar and honey to the mix until fluffy. Reduce the speed to medium and add your eggs, one at a time, followed by the vanilla, scraping down the sides of the bowl as needed. Add the flour mixture until just combined.
Using an old-fashioned ice cream scoop, divide the batter evenly among the cups, filling them to about ¾ full. Bake, rotating the muffin pan once halfway through, for about 25 minutes (so, turn them at 12.5 minutes). The cupcakes are fully cooked when the tops look golden brown and a toothpick comes out mostly clean but with a few moist crumbs attached. Transfer the cupcakes to wire racks to cool for about 10 minutes. Then, remove the paper or silicone cups and allow the cupcakes to finish cooling on the racks, about another 15 minutes.
While the cupcakes cool, you can prepare your chocolate. Place chocolate in a medium heatproof bowl and microwave for about 30 seconds. Check the chocolate to see how much has melted. Wait another 15 seconds to allow the melted chocolate to heat up the pieces that aren’t yet melted and give the bowl a little stir. If you still have pretty big chunks, microwave the bowl again for another 15 seconds then wait 15 to 30 seconds and give it another stir. You can continue like this until your chocolate is all the way melted. Be careful not to cook the chocolate too long in the microwave, as it can burn. The key is going slow, allowing it to rest and checking it often.
Once your cupcakes are cool and your chocolate is melted, dip the tops of the cupcakes into the melted chocolate one by one and use a spatula to smooth out the chocolate into a thin layer, scraping any excess into the bowl of chocolate. Let the chocolate dipped cupcakes set in the refrigerator for about 10 minutes until the chocolate is fairly sturdy.
While the chocolate is cooling on the cupcakes, prepare the marshmallow icing. Beat the egg whites with the salt or cream of tartar until soft peaks form using either a stand mixer or hand mixer. Gradually add the sugar, beating continually. Next, slowly add the corn syrup and mix until stiff peaks form and the icing has a marshmallow consistency. Transfer the icing to a large plastic baggie and trim about ¼ inch from one of the bottom corners. Ice the cooled, chocolate-dipped cupcakes in a swirl motion (it should look like you’re filling up a soft serve ice cream cone).
Once the cupcakes are iced, use a small kitchen torch 3-4 inches away from the surface of the frosting and wave it back and forth over the frosting until it is slightly browned all over. If you don’t have a kitchen torch, place the frosted cupcakes on a cookie sheet and turn your oven to broil on high. Toast the cupcakes until the tops are golden brown, about 30 seconds to 1 minute. Serve immediately.