Kelly's Kitchen: S'mores Cupcakes

This recipe made 34 cupcakes so it could EASILY be cut in half and you'll have plenty of cupcakes.

Crust:

1 1/2 cups graham crackers (approx. 1 pkg)

1/4 cup sugar

5 tbsp unsalted butter, melted

3 oz semisweet mini chocolate chips

Mini marshmallows

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small circle object to press the crumb mixture evenly into the bottom of each liner.

Bake for 5 minutes and remove from the oven. Divide the chocolate chips evenly among the cupcakes. Add approximately 4 marshmallows to each tin.

Cake:

2 cups plus 2 tbsp sugar

1 3/4 cups all purpose flour

3/4 cup cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

1/2 cup canola oil

2 tsp vanilla extract

1 cup boiling water

Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined. Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top but that's okay.

Bake approximately 18 - 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.

Frosting:

8 egg whites, room temperature

2 cups sugar

1/2 tsp cream of tartar

2 tsp vanilla extract

In a clean stainless steel mixing bowl or double boiler, combine egg whites, sugar, and cream of tartar. Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees.

Transfer egg mixture to stand mixer fitted with the whisk attachment. Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker.

Beat until stiff, glossy peaks form. Add in the vanilla and mix until just combined. Transfer frosting to a piping bag fitted with a large star tip and frost as desired.

Using a kitchen torch held about 6 inches away from the cupcakes on a non-flammable surface, brown the cupcakes lightly as desired.

Garnish:

2 oz semisweet chocolate

1/2 tsp shortening

Graham crackers (broken in half)

Melt the semi-sweet chocolate in the microwave in a microwave-safe bowl covered with parchment paper. Dip the pretzels into the chocolate. Shake off the excess chocolate and place on wax paper. Refrigerate for 10-20 minutes.