I like cupcakes because they’re just miniature cakes. So much can be done with these little morsels. You can mix and match them, decorate in beautiful ways, or just plain eat them up.
Also known as fairy cakes and patty cakes, the cupcake can trace its lineage to the 1790′s. They are referred to as cupcakes because they were often baked in individual ramekins or pottery cups. This popular dessert item has skyrocketed cupcakes to star status and brought about the advent of Gourmet Cupcakes and Shops.
This recipe is adapted from Jennifer Shea, owner of Trophy Cupcakes from Seattle.
Preheat grill to 350°F. 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.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and, using a hand mixer, 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 ¼ 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 tsp. chocolate in each muffin cup. Transfer muffin tins to grill and bake over indirect heat until the edges of the graham cracker mixture are 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 grill and bake,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.
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. 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. Alternatively, you can use the broiler function on your oven, or caefully use the infrared side burner on the grill. When using the IR side burner, please exercise caution and wear heat resistant gloves.