THE BEST SMORES CUPCAKES

INGREDIENTS:

CRUST

  • 1 1/4 cup (168g) graham cracker crumbs
  • 5 tbsp (70g) butter, melted
  • 5 tbsp (65g) sugar

CHOCOLATE CUPCAKES

  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) boiling water

MERINGUE MARSHMALLOW FROSTING

  • 4 eggs whites
  • 1 cup (207g) sugar
  • 1/2 tsp cream of tarter
  • 1 tsp vanilla extract
  • Chocolate sauce (I used this one)
  • Graham cracker crumbs

DIRECTIONS:

  • . Heat oven to 325 degrees and prepare a cupcake pan with liners.
  • . In a small bowl, combine crust ingredients and mix well.
  • . Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
  • . Bake crusts for 7 minutes then remove and set aside.
  • . To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
  • . Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
  • . Add vanilla to boiling water and add to mixture. Mix well.
  • . Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.
  • . When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
  • . While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl.
  • . Place over a saucepan with simmering water (or use a double boiler).
  • . Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
  • . Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
  • . Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.