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Parve
Easy
1 h
Diets 
Delicious, moist cupcakes with tasty toppings – these muffins look impressive yet are simple enough for any beginner to try.
4 eggs
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup oil
1/2 cup orange juice
1 cup flour
1/2 cup Gefen Cocoa
1 and 1/4 teaspoons baking powder
2 cups marshmallow fluff
2 cups mini marshmallows
1/2 cup crushed graham crackers
Carmit white and dark baking chocolate, melted, to drizzle
sugar stamp cookie (start with your favorite sugar cookie recipe and see below for shaping)
Preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, beat the eggs and sugars for three minutes. Add the oil, orange juice, and vanilla extract, and mix.
Gradually fold in the dry ingredients and mix until combined.
Pour the batter into lined cupcake pans.
Bake for 20 minutes or until a toothpick inserted comes out dry. Allow to cool completely.
Use your favorite store-bought or homemade sugar cookie dough. Roll the dough out to about 1/4-inch thickness. Using a one-and-a-half-inch round cookie cutter, cut out the cookies and remove any excess dough.
Next, take a smaller cookie cutter in your desired shape and gently press it into the center of each round—just enough to leave an imprint without cutting all the way through.
Bake the cookies for eight minutes, then remove them from the oven and lightly press the design again to make it more visible. Bake for an additional four minutes.
Spread a heaping tablespoon of marshmallow fluff on top of the cupcakes and top with mini marshmallows.
Sprinkle a bit of crushed graham crackers over the marshmallows and drizzle with chocolate.
Once set and dry, top with a stamp cookie.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Photography by Frady Sandel
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