Summer S’mores Cupcakes

Ingredients

crust

1 1/4 cup graham cracker crumbs
5 tablespoons melted butter
5 tablespoons sugar

chocolate cupcake

1 cup flour
1 cup sugar
1/4 + 1/8 cup Hershey’s dark chocolate cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup butter milk
1/2 cup vegetable oil
3/4 tablespoon vanilla
1/2 cup boiling water

marshmallow frosting

4 egg whites
1 cup sugar
1/2 teaspoon cream of tarter
chocolate sauce
graham cracker crumbs

Instructions

heat oven to 325 degrees
in a small bowl combine crust ingredients and mix well
press 1 1/2 tablespoons of crust mixture into the bottom of each cupcake liner
bake crusts for 7 min
add all dry cupcake ingredients into a large bowl and whisk
add egg, buttermilk, and vegetable oil to the dry ingredients and mix well
add vanilla and boiling water and mix
pour cupcake batter into cupcake pan, filling more than half of the liner
bake at 300 degrees for 19-21 min
remove cupcakes when done and let them cool
to make the frosting, combine egg whites, sugar, and cream of tarter in a metal, heatproof bowl
place over saucepan with simmering water
whisk constantly until sugar dissolves for 3-4 min and remove from heat
using a whisk attachment, beat on low speed and gradually increase to high until stiff peaks form
ice cupcakes and top with chocolate sauce and graham cracker crumbs if desired

 

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