S’more Cupcakes
Ingredients
Graham Cracker Crust
- 1 1/4 cup graham cracker crumbes
- 5 tbsp melted butter
- 5 tbsp sugar
Chocolate Cupcakes
- 1 cup flour
- 1 cup sugar
- 6 tbsp Hershey's Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3 tsp vanilla
- 1/2 cup boiling water
Meringue Marshmallow Frosting
- 4 egg whites
- 1 cup sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
Graham Cracker Crust
- Preheat oven to 325.
- Melt 5 tbsp butter.
- Crush 1 1/4 cup graham crackers.
- Mix 1 1/4 cup graham crackers, 5 tbsp melted butter and 5 tbsp sugar.
- Spread evenly in 12 cupcake liners.
- Bake for 7 minutes.
Chocolate Cupcakes
- Preheat oven to 300.
- Mix 1 cup flour, 1 cup sugar, 6 tbsp Hershey's Special Dark Cocoa powder, 1 tsp baking soda and 1/2 tsp salt.
- Add 1 egg, 1/2 cup buttermilk and 1/2 cup vegetable oil to the dry ingredients and mix well.
- Add 3/4 tsp vanilla and 1/2 cup boiling water and mix well.
- Pour chocolate batter more than halfway into each cupcake liner.
- Bake for 18 minutes.
- Cool for 5 minutes before removing from the tin.
Meringue Marshmallow Frosting
- Clean metal mixing bowl with lemon juice.
- Simmer water in saucepan.
- Mix 4 egg whites, 1 cup sugar, 1/2 tsp cream of tartar and 1 tsp vanilla extract in mixing bowl.
- Place mixing bowl over simmering water.
- Whisk constantly for 4 to 6 minutes until sugar is dissolved and whites are warm – temperature should be between 120 – 140.
- Use the whisk attachment on the mixer for 5 to 7 minutes – start on low speed gradually increasing to high until stiff, glossy peaks form.
- Pipe the frosting onto the cupcakes.
- Optional add chocolate sauce and graham cracker crumbs to the cupcakes.