S'More Cupcakes

Name: S'More Cupcakes
Ingredients: 3 cups flour; 2 cups sugar; 1/3 cup cocoa powder Hershey's; 1 cup oil Crisco; 2 eggs; 1 cup buttermilk; 1 cup tap water; 2 teaspoons soda; 1 teaspoon salt; 2 teaspoons vanilla; 1 1/2 cups graham cracker crumbs from about 20 squares; 1/3 cup unsalted butter melted; 9 ounces bittersweet chocolate finely chopped, or you can also use Milk chocolate; 2 egg whites; 1/4 teaspoon salt; 1/4 cup sugar; 3/4 cup light karo syrup; 1 1/2 teaspoons vanilla

18 ingredients

11 steps

Ingredients

3 cups flour
2 cups sugar
1/3 cup cocoa powder Hershey's
1 cup oil Crisco
2 eggs
1 cup buttermilk
1 cup tap water
2 teaspoons soda
1 teaspoon salt
2 teaspoons vanilla
1 1/2 cups graham cracker crumbs from about 20 squares
1/3 cup unsalted butter melted
9 ounces bittersweet chocolate finely chopped, or you can also use Milk chocolate
2 egg whites
1/4 teaspoon salt
1/4 cup sugar
3/4 cup light karo syrup
1 1/2 teaspoons vanilla

Directions

1

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2

To make a sheet cake instead, simply grease and flour a large deep cookie sheet.
3

The amazing thing about this cake recipe, is that you put all the ingredients in your bowl at the same time. Using a hand mixer, blend the ingredients until well mixed. Don't over blend, a few small lumps are fine.
4

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5

Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture.
7

Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
8

DIRECTIONS FOR FROSTING:
9

Beat together 2 egg whites & 1/4 tsp. salt with a mixer until very frothy. Add 1/4 cup sugar very SLOWLY, and beat until smooth & glossy. SLOWLY, add 3/4 Cup light Karo Syrup, & beat until it holds stiff peaks. Gently fold in 1 1/2 tsp. vanilla.
10

Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake.
11

Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.