Buff Chickpea

I've made these twice in the past two weeks, so I guess that says something for how good they are. First for a Fourth of July cookout, and next for my best friend, and partner in crime, Chris' graduation party. They start off with a graham cracker crust, followed by a thin layer of melted chocolate. A chocolate cake makes up the filling, which is sprinkled with even more graham cracker crumbs and melted chocolate. Topped off with a toasted marshmallow frosting, and a hershey bar, these cupcakes are quite the show stoppers.

Preheat oven to 350 degrees. 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 of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

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.

Place graham cracker crumbs, remaining 1/4 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 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 6 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.

Once cool, place cupcakes back inside the muffin tins, and frost them using a large plain round or French tip (such as Ateco #867 or Ateco #809), fitted inside of a pastry bag. With the oven broiler on high, place the trays (one at a time) inside the oven, as close to the top as possible. Close the oven for 30 seconds, then open, and watch the frosting as it turns golden brown. You may have to rotate the pan for even coloring. This process happens very quickly, so keep a close eye. While still warm, tuck a Hershey bar inside each and enjoy!

Yields 2 dozen cupcakes.

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.

Makes more than enough for 2 dozen cupcakes.

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The dough was made with ground up hazelnuts, and for some reason, all it wanted to do was tear, and fall apart. I knew from the comments left by others that it wasn't the most cooperative recipe, but I thought I might have better luck. In the end, it all worked out, and I found that freezing the dough for a little before cutting out the initials worked the best. Just make sure to roll the dough between parchment paper, or you'll never get it off the rolling pin. And don't let my troubles scare you from trying this recipe, it was a huge success among everyone who tried them, and they only get better as the days go on - a great cookie if you're looking for something to make ahead of time.

If you live in the South Shore, and have not yet stopped by Salvage Chic, I highly recommend you do so. Christine and Claudia, the two owners, could not be any nicer, and the store itself is something out of a magazine. Each room is set up like a different room in a house, filled with items both old and new. I recently picked up a beautiful glass juicer and a set of vintage cookie jars with my sister and Maddie, and plan on going back to scan through their fabulous aprons. It's always our first stop when we're antique hunting, and we never leave empty handed. They even have a blog, so if you don't live nearby, you can check out all their finds over there.

Put oven rack in middle position and preheat oven to 350°F.

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.

Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.

Whisk together flour, baking powder, salt, and cinnamon in a small bowl.

Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.

Dust the windowed cookies with confectioners' sugar. Spread about 1 teaspoon jam (or Nutella) on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.

Cookies keep, layered between sheets of wax paper or parchment, and chilled in an airtight container, 2 weeks.

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