S'mores Cupcakes
Total Steps
15
Ingredients
21
Tools Needed
19
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S'mores CupcakesIngredients
- 1/2 teaspoon cream of tartar
- 2 teaspoons clear vanilla extract
- 2 cups sugar
- 8 large egg whites, at room temperature
- 1 cup boiling water
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 1 cup whole milk
- 2 large eggs
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 3/4 cups flour
- 3/4 cup + 1 tablespoon cocoa powder
- 2 cups + 2 tablespoons sugar
- 6 oz bittersweet chocolate, finely chopped
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups graham cracker crumbs (about 10 sheets)
- 1/4 cup sugar
- chocolate squares(optional)
- graham cracker segments(optional)
Instructions
Step 1
Preheat oven to 350 degrees F. Line two cupcake pans with liners.
Step 2
In a small mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring well to combine.
Step 3
Place about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to pack the crumbs. Sprinkle a small amount of chopped chocolate on top of the graham cracker crust. Bake for 5 minutes or until the crust is golden.
Step 4
Remove from the oven and maintain the oven temperature.
Step 5
In the bowl of a stand mixer fitted with the paddle attachment, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix on low speed just to combine.
Step 6
In a mixing bowl, whisk together eggs, milk, vegetable oil, and vanilla.
Step 7
With the mixer speed on low, add the wet ingredients to the dry ingredients and mix for 30 seconds. Scrape down the bowl, then beat on medium speed for 2 minutes.
Step 8
Add the boiling water and stir to combine (batter will be very thin).
Step 9
Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in center comes out clean.
Step 10
Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.
Step 11
Combine egg whites, sugar, and cream of tartar in a large heatproof bowl. Place bowl on top of a saucepan filled with water, making sure the bottom of the bowl does not touch the water.
Step 12
Heat the mixture over simmering water, whisking constantly until the sugar is dissolved (about 5 minutes, or until the temperature reads 140 degrees F on a thermometer).
Step 13
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed and gradually increase to medium-high speed until stiff, glossy peaks form (about 5-7 minutes).
Step 14
Add vanilla and mix until combined. Use immediately.
Step 15
Frost cupcakes as desired. Toast marshmallow frosting with a kitchen torch.