There are a lot of things I love about living in Seattle. The mountains, the water, the art, the coffee, the people, and yes, I will happily admit, the cupcakes. Because of my enormous sweet tooth and my love of all things pretty, Trophy Cupcakes is at the top of my list! Their cupcakes have become a huge hit at weddings and parties and their adorable Wallingford Center shop is a fabulous place to visit. The Junebug team recently stopped by for a coffee and a treat, and to see what Trophy’s up to for the holidays…

Trophy owner Jennifer Shea (pictured above) is always coming up with new and creative flavors, and this holiday season she’s baking up Chocolate Candy Cane, Bourbon Eggnog, Gingerbread and Candied Yam cupcakes! Yes, seriously, candied yam! Her party shop is filled with letterpress greeting cards, ingenious toys and games, and vintage party accessories, and she was recently on the Martha Stewart show showing the queen of the kitchen herself how to whip up a batch of Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting. We were so proud to see one of our Junebug member businesses showing Martha how it’s done!

Ever since the show aired we’ve been lusting after those gorgeous cupcakes, so we thought we ought to spread the love and share the recipe posted on MarthaStewart.com with all of you! What a perfect holiday dessert or gift they would make! Read on for the recipe and be sure to check out the video clip of Jennifer on The Martha Stewart Show to get step by step instructions. Happy Baking!

Chocolate Graham Cracker and Toasted Marshmallow Cupcakes

Makes 2 dozen

    * 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
    * Marshmallow Frosting

Directions

   1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
   2. 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.
   3. 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.
   4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
   5. 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.
   6. 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.
   7. Transfer frosting (recipe below) 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.

Marshmallow frosting

Makes enough for 2 dozen cupcakes

    * 8 large egg whites
    * 2 cups sugar
    * 1/2 teaspoon cream of tartar
    * 2 teaspoons pure vanilla extract

Directions

   1. 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.
   2. 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.