S'mores Cupcake
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus cocoa powder
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 vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
2 cups semi sweet chocolate finely chopped
Directions
Preheat oven to 350 degrees.
Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set Cupcake batter aside. (batter will be very runny)
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared Cupcake liner and pack crumbs into the bottom of each cupcake liner. Place 2 teaspoons chocolate on top of graham cracker. Save remaining graham cracker and chocolate mixture for topping.
Fill each Cupcake three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Bake for 18 to 20 min or until tops are firm and a tooth pick comes out clean, Let them sit in the cupcake pan until cool enough to remove then cool on a wire rack!
Marshmallow Topping
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Directions
1.Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2.Transfer bowl to electric mixer with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
THESE CUPCAKES WERE AMAZING!
Recipe from Jennifer Shea Trophy Cupcakes in Seattle
(I made minor changes from the original)
Thank you
