S’mores Cupcakes and a Giveaway!
Yield: 2 dozen cupcakes
 
Ingredients
  • For the graham cracker crust:
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 5⅓ tbsp. unsalted butter, melted
  • 8 oz. bittersweet chocolate, finely chopped or chocolate chips
For the cake:
  • 2 cups plus 2 tbsp. sugar
  • 1¾ cups all-purpose flour
  • ¾ cup plus 1 tbsp. cocoa powder
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil?
  • 2 tsp. vanilla extract
  • 1 cup boiling water
  • For the frosting:?
  • 8 large egg whites, at room temperature?
  • 2 cups sugar?
  • ½ tsp. cream of tartar
  • 2 tsp. vanilla extract
Instructions
  1. Preheat the oven to 350° F. Line two cupcake pans with paper liners.
  2. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.
  3. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
  4. To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl, whisk together to combine.
  5. In a large mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
  6. Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
  7. To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl set over a saucepan of simmering water. Heat the mixture, whisking frequently, for 3-4 minutes or until it reaches 160° F with an instant-read thermometer.
  8. Remove bowl and mix using an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. (Be patient- this may take 7 minutes or so.) Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with graham cracker segments (optional).
Recipe by The Baker Chick at https://www.thebakerchick.com/smores-cupcakes-and-a-giveaway/