Cupcake Substitutes

Are cake mixes just not doing it for you anymore? How about spicing it up a bit?

Use a box mix.  Add 1 extra egg.  Exchange the water for milk.  And finally, double the amount of oil, but use butter instead. So for example, if the recipe calls for 3 eggs, 1 cup of water and ½ cup of oil, you’d do this: 4 eggs, 1 cup milk, 1 cup softened (not melted) butter.

The result is a decadent cake that makes your mouth water!

Cookie Butter Wontons and Ice Cream

Ingredients

• Speculoos cookie butter
• Wonton wrappers
• Ice cream of your choice

Instructions

1. Heat oven to 350°F
2. Lay won ton wrapper flat
3. Spoon large helpings of speculoos cookie butter in the center and wrap/close the wrapper.
4. Place filled won tons on a baking sheet and bake until crisp, approx 6-8 minutes
5. Remove after crisped and let cool for 2-5 minutes.
6. Serve with ice cream, caramel sauce and powdered sugar.

Slow Cooker Apple Butter

INGREDIENTS:

• 6½ pounds apples, peeled, cored and sliced (I used a combination of Granny Smith and Fuji)
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (I used whole cloves. The cloves cooked down and broke up during blending)
• ¼ teaspoon salt
• 1 tablespoon vanilla extract

DIRECTIONS:

1. Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
2. Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.
3. Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.

Butter Pecan Cake

Ingredients

Cake

• 1¼ cup butter, softened, divided
• 2 cups chopped pecans
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla extract
• 3 cups all purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup milk

Frosting

• 2 pkgs (8 oz each) cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 1 pkg (2 lbs) confectioners’ sugar
• 2 tsp vanilla extract
• 2 to 3 Tb milk, as necessary
• extra chopped pecans for garnish, optional

Instructions

1. Preheat oven to 350 degrees F. Butter and flour three 9″ round cake pans.
2. In a medium heavy skillet, melt ¼ butter over medium heat. Add pecans; cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool.
3. In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
4. In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
5. Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Fold in toasted pecans.
6. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.
7. FOR FROSTING: In a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.

Notes

You may not need to add any milk to the frosting if it is already soft enough.
NOTE: The cake batter itself seems to be based off the old-fashioned 1-2-3-4 cake (1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs). That is if you don’t count the extra ¼ cup of butter used to toast the nuts. I wasn’t completely impressed with it, but I didn’t think it was bad (a tad dry). I will say though, if you have a favorite white or yellow cake recipe, you should use that instead and then follow the same step for making the toasted butter pecans, add them in, and absolutely use this frosting recipe. If you want to use your own TWO layer recipe instead of a three, then you’ll need to use less pecans, maybe just 1¼ cups would be perfect.

No Bake Peanut Butter Chocolate Chip Cookie Dough Bars

Ingredients

For the Cookie Dough:
• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1 tsp pure vanilla extract
• 1/4 cup creamy peanut butter
• 2 cup all-purpose flour
• 1 can (14oz) sweetened condensed milk
• 2 cup mini chocolate chip morsels
For the frosting:
• 3/4 cup peanut butter
• 3/4 cup semi-sweet chocolate chips

Instructions

1. In a large mixing bowl, beat softened butter with brown sugar until fully combined. Add vanilla and peanut butter, beat until fluffy. Add flour and sweetened condensed milk. Beat until everything is blended well. Fold in the mini chocolate chip morsels.
2. Press into an 8inx8in baking dish.
3. In a microwave safe, medium sized bowl, add peanut butter and chocolate chips for the frosting. Melt for one minute. Stir and spread over the cookie dough.
4. Refrigerate for 3 hours (or overnight). Cut into bite sized pieces. Store in a covered container for up to a week.

Heart Attack Brownies

This weekend  I made heart attack brownies. Cookie dough, candy bars, Oreos, and brownies all in one. I'm not sure I've ever eaten anything like it. I took it to work today and my staff fell into a deep sugar coma.

Chocolate Chip Cookie Dough Pie

Pie Crust Dough:

• 1 1/2 C flour
• 1/2 teaspoon salt
• 1/4 C shortening
• 1/4 C butter, cut up, or shortening
• 1/4 cup cold water

Directions for Pie Crust (unbaked):

1. In a medium bowl stir together flour and salt.  Cut in shortening and butter until pieces are pea size.
2. Sprinkle in 1 tablespoon of water at a time until dough is combined.
3. Gather dough into into a ball, kneading gently until it holds together.
4. On a lightly floured surface, flatten the pastry using your hands and then roll pastry from center to edges into a circle about 12 inches in diameter.
5. Place pastry dough in pie plate without stretching it.
6. DO NOT BAKE THE PIE CRUST DOUGH

Filling:

• 2 eggs
• 1 1/2 C flour
• 1/2 C granulated sugar
• 1/2 C packed brown sugar
• 3/4 C real softened butter
• 1 C chocolate chips
• 1 C chopped pecans

Directions for Pie Filling:

1. Beat eggs on high speed until foamy.  Beat in flour, granulated sugar and brown sugar.  Beat in butter.  Stir in morsels and nuts.  Spoon into pie shell.
2. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.  Cool on wire rack or serve slightly warm.

Orange Rolls

This morning I tried my hand at orange rolls, it proved to be much more of a project than I anticipated.  

The whole process took about 2-3 hours and produced four dozen orange crescent rolls.

INGREDIENTS

 Rolls:

• 2 cups milk
• 1/2 cup sugar
• 1/2 cup oil
• 3 teaspoons salt
• 7 cups flour
• 2 eggs
• 2 Tablespoons (2 packages) dry yeast
• 1/2 cup warm water

Filling:

• 1/2 cup (1 stick) softened butter
• 1 cup granulated white sugar
• Zest of two oranges

Glaze:

• Mix together juice of 2-3 oranges and  approximately 2 1/2 cups powdered sugar. (I juiced the oranges, strained out the chunks, and then added the sugar to the taste and consistency I wanted.)  If you put in too much powdered sugar and don't have any more oranges, try adding a little orange juice.

DIRECTIONS

1. Stir milk, sugar, oil, and salt until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in. 
2. Dissolve the 2 T. yeast in a 1/2 c. warm water and add to flour mixture. 
3. Mix in the remaining 4 cups of flour. 
4. Put some flour on a pastry board or counter and knead until dough is smooth and not sticky (more flour may be added if sticky). 
5. Put dough into greased bowl and let rise until double (about an hour) in a warm place. 

6.  Divide dough into 6 parts and roll each into a circle. 

7.  Spread 1/6 of the orange/butter filling mixture and cut into 8 wedges. (I use a pizza cutter to cut, it's easier than a knife.)

   

9.  Roll each into a crescent shape and transfer to a baking sheet. (roll the wide end of the triangle to the pointy end)

10.  Cover and let rise at least 1 hour in a warm place. 

11.  Bake at 400 degrees for 8-10 minutes. 

12.  Pour on glaze when rolls are still warm. **Warm, not hot.  If the rolls are too hot the glaze will melt right off.

Baklava Bars

INGREDIENTS
Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1/2 teaspoon grated lemon peel
• 1 egg

Filling

• 1 1/2 cups chopped walnuts
• 1/3 cup granulated sugar
• 1/4 cup butter or margarine, softened
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 frozen mini fillo shells (from 2.1-oz package)

Glaze

• 1/3 cup honey
• 2 tablespoons butter or margarine, softened
• 1 tablespoon packed brown sugar
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla

Garnish

• 5 tablespoons honey

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.

Caramel-Pecan Chocolate Dessert

Thanks to Betty Crocker for this delight!

INGREDIENTS

• 1 package (1 lb 3.8 oz) Betty Crocker® fudge brownie mix
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup milk chocolate chips
• 1/2 cup whipping (heavy) cream
• 20 caramels (from 14-oz bag), unwrapped
• 1 egg, beaten
• 1 cup broken pecans
• 3/4 cup whipping (heavy) cream
• 2 tablespoons powdered sugar

DIRECTIONS

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
2. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
3. Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
4. Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.

S'mores Monkey Bread

Thanks Pillsbury!

INGREDIENTS

• 1/2 cup sugar
• 1/2 cup crushed graham crackers or graham cracker crumbs
• 4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
• 1 cup milk chocolate chips (6 oz)
• 1/2 cup miniature marshmallows
• 1 1/4 cups marshmallow creme
• 3/4 cup butter
• 1 teaspoon vanilla

DIRECTIONS

1. Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
2. In large food-storage plastic bag, mix sugar and cracker crumbs. Separate each can of dough into 8 biscuits; cut each into quarters. Place 6 to 8 biscuit pieces in sugar-crumb mixture; shake well. Continue to add more biscuit pieces to sugar-crumb until all are completely coated.
3. Layer biscuit pieces, chocolate chips and marshmallows in pan.
4. In 1-quart saucepan, melt marshmallow creme, butter and vanilla over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits, chips and marshmallows in pan.
5. Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

Get Chunky—To boost the graham cracker flavor of this recipe, layer 1/2 cup coarsely crushed graham crackers between your biscuits as well!

Finishing Touches—Melt 1/2 cup milk chocolate chips, then drizzle them over the finished cake for a truly delectable dessert that everyone will want "s'more" of!

Buckeye Delights

Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/3 cup unsweetened baking cocoa
• 1/2 cup butter or margarine, softened
• 1 egg

Filling

• 1/2 cup powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons butter or margarine, softened
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Topping

• 1/2 cup whipping cream
• 1 cup plus 2 tablespoons semisweet chocolate chips
• 1 tablespoon peanut butter

DIRECTIONS

1. Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
2. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
3. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
4. Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Peppermint Meringue

Ingredients

• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup white sugar
• 2 peppermint candy canes, crushed

Directions

1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Chocolate Marshmallow Pillows

INGREDIENTS

Cookies

• 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
• 1/4 cup vegetable oil
• 2 tablespoons water
• 1 egg
• 2/3 cup chopped pecans
• 12 large marshmallows, cut in half

Frosting

• 1 cup semisweet chocolate chips (6 oz)
• 1/3 cup whipping cream
• 1 teaspoon butter or margarine
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

DIRECTIONS

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Chocolate Silk Pecan Pie

INGREDIENTS

Crust:

• 1 refrigerated pie crust, softened as directed on box

Pecan Filling:

• 2 eggs
• 1/3 cup granulated sugar
• 1/2 cup dark corn syrup
• 3 tablespoons butter or margarine, melted
• 1/8 teaspoon salt (optional)
• 1/2 cup chopped pecans

Chocolate Filling:

• 1 cup hot milk
• 1/4 teaspoon vanilla extract
• 1 (12 ounce) bag semisweet chocolate chips

Topping:

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract
• Chocolate curls (optional)

DIRECTIONS

1. Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
3. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
4. Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.
5. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
6. Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

Triple Chocolate Truffle Cake

Ingredients

• 3 cups Semi-Sweet Chocolate Chips
• 1 cup unsalted butter at room temperature
• 8 large eggs, chilled
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1 cup Milk Chocolate Chips
• 2 ounces White Chocolate baking bar, chilled

Directions

1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
4. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
5. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
6. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
7. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.

Candy Corn Bark

INGREDIENTS

• 16 Halloween-colored chocolate sandwich cookies, chopped
• 1 1/2 cups broken small pretzels
• 1/3 cup raisins
• 1 1/2 pounds white chocolate, broken into squares
• 2 cups candy corn
• orange and brown sprinkles

DIRECTIONS

1. Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Candy Corn Cookies

INGREDIENTS

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/3 cup butter or margarine, melted
• 1 egg
• Orange paste food color
• 2 oz semisweet chocolate, melted, cooled

DIRECTIONS

1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Chocolate Zucchini Cake

INGREDIENTS

• 1/2 box German chocolate cake mix (about 1 2/3 cups)
• 1 cup shredded unpeeled zucchini (about 1 medium)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 cup buttermilk
• 2 tablespoons vegetable oil
• 1 egg
• 1/4 cup chopped nuts
• 1/4 cup miniature semisweet chocolate chips

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round or square cake pan with baking spray with flour.
2. In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
3. Bake 9-inch pan 27 to 35 minutes, 8-inch pan 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Rocky Road Cupcakes

Ingredients

• 1 3/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 1/2 cup unsalted butter, cut into pieces
• 1/2 cup all-purpose flour plus
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 3 large eggs
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 cup coarsely chopped walnuts
• 1 cup mini marshmallows

Directions

1. Preheat the oven to 350 degrees with a rack in the lower third. Grease or spray the top surface of the pan with nonstick spray and line the cups with paper liners.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt 1 1/4 cups of the chocolate chips with the butter, stirring frequently until melted and smooth. Remove the chocolate from the heat and let it cool to lukewarm. Meanwhile, in a small bowl, whisk the flour and baking powder together thoroughly.
3. In a large bowl, beat the eggs, sugar, and salt with an electric mixer on high speed for 2 to 3 minutes until the mixture is very pale and thick. Scrape the warm chocolate over the egg mixture and fold it in with a large rubber spatula. Sprinkle the flour into the bowl with half of the remaining chocolate chips and half of the walnuts. Fold just until the ingredients are blended. Divide the batter evenly among the lined cups. Sprinkle the tops with marshmallows followed by the remaining walnuts and the remaining chocolate chips. Bake 18 to 20 minutes until the marshmallows are golden brown.
4. Set the pan on a rack to cool for 5 minutes. Run the tip of a table knife around the top of each cupcake to detach any melted marshmallow or chocolate from the pan. Let the cupcakes cool until firm enough to remove from the pan. Serve warm or at room temperature.