Smores Cupcakes

Directions

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