S'MORES CUPCAKES

Ingredients:

(makes 24 cupcakes)

For the graham cracker crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 5 1/3 tbsp. unsalted butter, melted
• 8 oz. bittersweet chocolate chips

For the cake:

• 2 cups plus 2 tbsp. sugar
• 1¾ cups all-purpose flour
• ¾ plus 1 tbsp. cocoa powder
• 1½ tsp. baking powder
• 1½ tsp. baking soda
• 1 tsp. salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup boiling water

For the frosting:

• 8 large egg whites, at room temperature
• 2 cups sugar
• ½ tsp. cream of tartar
• 2 tsp. vanilla extract

Directions:
1. Preheat the oven to 350° F.  Line two cupcake pans with paper (preferably foil) liners.

2. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 heaping tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. 

3. Sprinkle a small amount of the chocolate chips on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven, and maintain the oven temperature.

4. To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.

5. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.

6. Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.

7. Add the boiling water and stir just to combine (batter will be very thin).

8. Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

9.  To make the frosting, combine the egg whites, sugar and cream of tartar in your mixer bowl placed on top of a pot of simmering water.

10.  Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.

11. Move the bowl to the mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.  Mix in the vanilla until combined.

12. Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with chocolate and graham cracker segments.

As seen on Annie's Eats,  cake from Hersheys