Page 380 - Cupcakes

frequently with a wooden spoon, until the chocolate and marshmallows melt and

the mixture thickens, 10 minutes. Remove the pan from the heat and let the
mixture cool slightly, 5 minutes.

4. Place the electric mixer beaters and a large mixing bowl in the freezer for 1
minute. Remove both, pour the cream into the chilled bowl, and beat with the
electric mixer on high speed until stiff peaks form, 2 to 3 minutes.

5. Fold 1 cup of the whipped cream into the chocolate mixture until it is well
combined. Place the remaining whipped cream, covered, in the refrigerator. Top
the crusts with the chocolate mixture, dividing it evenly among them. The liners
should be very full but not overflowing. Cover the pan with plastic wrap and

place it in the freezer until firm, at least 3 hours.

the Cupcake Doctor says...

A 2-ounce bag of blanched and slivered almonds will provide you with
enough almonds to use in the crust and as a garnish (toast them briefly in the
toaster oven for 3 to 4 minutes at 350°F). To make this a nut-free dessert,
use plain Hershey bars and omit the almond garnish.
Run a semisweet chocolate bar down the large holes of a cheese grater to
make the grated chocolate for the garnish quickly.

6. Remove the cupcake pan from the freezer 15 minutes before serving. To
serve, place a dinner knife underneath the liners and lift out the cakes. Peel away
the liners and place the cupcakes on serving plates. Dollop the top of the
cupcakes with 1 heaping tablespoon of the reserved whipped cream and garnish
with toasted almonds and grated chocolate. The cakes are ready to serve.

Store these “cupcakes,” covered with plastic wrap, in the freezer for up to 2
weeks.