S'mores Cupcakes
 
Prep time
Cook time
Total time
 
The best flavors of summer, all year 'round.
Category: Dessert
Yield: 24 cupcakes
Ingredients
Graham Cracker Crust
  • 1¾ cups graham cracker crumbs
  • 6 Tbsp unsalted butter, melted
Cupcakes
  • 2 cups granulated sugar
  • 1¾ cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp kosher or fine sea salt
  • 2 large eggs, at room temperature
  • 1 cup milk
  • ½ cup vegetable or canola oil
  • 1 tsp vanilla extract
  • 1 cup boiling water
Frosting
  • 4 egg whites, at room temperature
  • 1 cup granulated sugar
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 F. Line two cupcake pans with paper liners and set aside. Combine the graham cracker crumbs and butter in a small bowl and stir to combine. Drop about 1 tablespoon of the mixture into each cupcake liner and press down firmly to flatten (I use the bottom of a small glass - okay, a shot glass). Bake for eight minutes and remove.
  2. To make the cupcakes, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl or the bowl of a stand mixer. Add eggs, milk, oil and vanilla and mix (or stir) on medium speed for two minutes. Mix in boiling water until incorporated. The batter will be very thin.
  3. Divide batter evenly among cupcake liners, filling each ⅔ to ¾ full. Bake 20-22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for five minutes, then remove to racks to cool completely.
  4. For the frosting, fill a medium saucepan with about two inches of water and bring to a simmer over medium heat. Combine egg whites, sugar, and cream of tartar in a mixing bowl or the bowl of a stand mixer and place over the water (the bottom of the bowl should NOT make contact with the water). Cook for 6-8 minutes, whisking constantly, until the sugar is dissolved and the mixture is pale and shiny (heat to 140 to pasteurize the egg whites).
  5. Remove from heat and beat with an electric or stand mixer on medium-high speed until the frosting forms stiff peaks (6-8 minutes for me, usually). Mix in the vanilla.
  6. Use a piping bag or a ziploc with the corner cut out to frost the cupcakes with decorative swirls. Use a kitchen torch to toast the top of each cupcake. Garnish with graham cracker pieces or crumbs or chocolate bar chunks. Serve immediately.
Recipe by Baked In at https://www.baked-in.com/2013/02/27/smores-cupcakes/