S'Mores Cupcakes

By AJ8cake

These cupcakes are my spin on Bakerella’s s’mores cupcakes…it’s taken a couple of delicious trial and errors to come up with this recipe. To me it is summer on a plate! I hope you enjoy!!! This recipe should yield 24 cupcakes. One more tip…these cupcakes are over the top with the frosting, but I would recommend frosting and eating them the same day…or the frosting gets grainy.

Ingredients

Cupcake:
2 & 1/4 Cups All purpose flour
2&1/4 Cups Sugar
1 1/2 tsp baking soda
1 1/2 ts[ baking powder
1 1/2 cup cocoa
3/4 cup graham cracker crumbs
1 1/2 cup milk
3 eggs
3 tsp vanilla
3/4 cup oil
12 jumbo marshmallows cut in half
pieces of Hershey bars (optional)
Graham cracker topping:
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup flour
1/4 cup butter, melted
Seven Minute Frosting:
3 large egg whites
1 1/2 cups sugar 1/3 cup water
1/2 tsp cream of tartar
pinch of salt
1 tsp vanilla extract

Instructions

Preheat the over to 350 degrees.
In a bowl combine flour, sugar, baking powder and soda with a wire whisk. Separate the mixture into two bowls…estimate 2/3 of mix in one bowl, remaining 1/3 in second bowl. (To the bowl with 2/3 flour mix) add cocoa powder, 1 cup milk, 2 eggs, 2 tsp vanilla, 1/2 cup oil. Beat until combined. To the second bowl, add the graham crackers and the remaining milk, 1 egg, vanilla, and oil.
Prepare the crumb topping. Add the brown sugar, crumbs and flour to a small bowl. Pour in melted butter and stir until combined.
Line cupcake pan with liners. Put 1 Tbsp graham cracker batter into the bottom. sprinkle lightly with crumb mixture, place 1/2 marshmallow into batter. Fill cupcake 3/4 with chocolate batter. Top with remaining crumbs.
Bake cupcakes 16 to 18 minutes or until just set….The marshmallow should melt away leaving a hole…Use the remaining marshmallow halves and insert into the center while cupcakes are still warm.
Let the cupcakes cool and prepare the frosting.
For frosting:
Fill skillet with 1: water and bring to simmer In bowl of electric mixer combine egg whites, sugar water, cream of tartar, and salt. Beat at medium speed until foamy with whish attachment. 1 minute
Place the bowl in the skillet of simmering water and stir mixture with rubber spaturla until reaches 160 degrees on instant thermometer. Remove the bowl from the water and place on mixing stand. Using whisk, beat mixtrue on high until stiff peaks form and is cool add vanilla and beat on medium until combined.
Top cupcakes with frosting and add chocolate for decoration. (I also like to toast the frosting so it looks like a toasted marshmallow…makes great presentation!)

Plac