S'More Cupcake

Name: S'More Cupcake
Ingredients: Cupcakes:; 2 1/4 cups plus 2 tablespoons sugar; 1 3/4 cups all-purpose flour; 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed); 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons pure vanilla extract; 1 cup boiling water; 1 1/2 cups graham cracker crumbs (from about 20 squares); 1/3 cup unsalted butter, melted; 9 ounces bittersweet chocolate, finely chopped; Marshmallow Frosting:; 8 large egg whites; 2 cups sugar; 1/2 teaspoon cream of tartar; 2 teaspoons pure vanilla extract

20 ingredients

1 steps

Ingredients

Cupcakes:
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
Marshmallow Frosting:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

Directions

1

{"0":"Cupcakes:","1":"1 Preheat oven to 350. Line 2 muffin tins with liners","2":"2 Sift 2 cups plus 2 tbsp sugar, flour, cocoa powder, baking powder, baking soda, & salt together in bowl of an electric mixer. Using paddle attachment, mix ingredients together on low.","3":"3 In large bowl, mix together eggs, milk, oil, & vanilla. Add to flour mixture & beat on medium for 30 seconds. Scrape down sides of bowl & continue mixing on medium for 2 minutes. Add boiling water & stir to combine; set aside.","4":"4 Place graham cracker crumbs, remaining 1\/4 cup sugar, & melted butter in a large bowl; stir until well combined.","5":"5 Place 1 tbsp graham cracker mixture in bottom of each cup. Use the bottom of a glass to pack crumbs in bottom of each liner. Save remaining graham cracker mixture for topping","6":"6 Place 2 tsp chocolate in each cup. Bake until edges of graham cracker mixture is golden, about 5 minutes. Remove from oven & fill each cup 3\/4 full with batter. Sprinkle each with remaining chocolate & graham cracker mixture. Bake 18-20 minutes, rotating pans halfway through. Let cool in pan for 10 minutes. Remove from pan & let cool completely.","7":"7 Transfer frosting to large pastry bag with large plain round or French tip (#867 or #809). Pipe in a spiral motion. Transfer to baking sheet. Using a kitchen torch, lightly brown frosting, taking care not to burn liners.","9":"Marshmallow Frosting:","10":"1 Place egg whites, sugar, & cream of tartar in heatproof bowl of electric mixer. Set over saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3-4 minutes.","11":"2 Transfer bowl to electric mixer with whisk attachment & beat, starting on low, gradually increasing to high, until stiff, glossy peaks form, 5-7 minutes. Add vanilla & mix until combined. Use immediately."}