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S'more Cupcakes

Servings 12 cupcakes
Prep Time 20 minutes
Cook Time 20 minutes

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.