Smores Cupcakes

• 1 1/2 cups all-purpose flour
• 1 1/3 cups graham flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 2 cups packed light-brown sugar
• 1/4 cup honey
• 6 large eggs
• 2 teaspoons pure vanilla extract
• Chocolate Ganache Glaze (page 312)
• Marshmallow Frosting (recipe follows)
• 1 envelope unflavored gelatin (1 scant tablespoon)
• 1/3 cup plus 1/4 cup cold water
• 1 cup sugar
• (makes enough for 24 cupcakes)

1. Preheat oven to 350F.
2. Line standard muffin tins with paper liners.
3. Whisk together both flours, baking powder, salt, and cinnamon.
4. With an electric mixer on medium-high speed, cream butter, brown sugar, and honey until pale and fluffy.
5. Reduce speed to medium; beat in eggs and vanilla, scraping down sides of bowl as needed.
6. Add flour mixture; mix until just combined.
7. Divide batter evenly among lined cups, filling each about three-quarters full.
8. 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.
9. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
10. Cupcakes can be stored up to 1 day at room temperature, or frozen up to 1 month, in airtight containers.
11. To finish, spoon 2 teaspoons chocolate glaze onto each cupcake.
12. 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.
13. Hold a small kitchen torch (see Sources, page 342) 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over.
14. Serve immediately.
15. In a mixing bowl, sprinkle gelatin over 1/3 cup cold water.
16. Allow gelatin to soften, about 5 minutes.
17. Heat remaining 1/4 cup water and the sugar in a saucepan over medium-high, stirring until sugar is dissolved.
18. Stop stirring; clip a candy thermometer onto side of pan.
19. Boil syrup until temperature reaches the soft-ball stage (238F), brushing down sides of pan with a wet pastry brush to prevent sugar crystals from forming.
20. Remove from heat; add syrup to softened gelatin.
21. 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.
22. Use immediately (frosting will harden).

flour, graham flour, baking powder, salt, ground cinnamon, unsalted butter, lightbrown sugar, honey, eggs, vanilla, chocolate ganache, marshmallow frosting, unflavored gelatin, cold water, sugar

Taken from www.epicurious.com/recipes/food/views/s-mores-cupcakes-389855 (may not work)