S'Mores Cupcakes

I've been wanting to make S'Mores Cupcakes for a while and decided that today was the day. Although I am trying to shy away from baking in the name of watching my figure... That just didn't happen today and I have to say, I'm kind of happy it didn't because these cupcakes are the MOST DELICIOUS cupcakes I've ever made! They bring you right back to that summer night next to the campfire, making s'mores with all your friends and are almost just as messy to eat as the real deal. These things are absolute haven and totally taste like the real deal... This was my first experience using a kitchen torch (which I bought at Stokes) and I must say, I quite enjoyed it! What really adds the extra delish to these cupcakes is the pure Belgian dark chocolate disk (which I bought from Bulk Barn) I added over the graham cracker crust... BEST CUPCAKE MADE THUS FAR!  

Ingredients for the Graham Cracker Crust 
1-1/2 cups of graham cracker crumbs
1/4 cup of sugar 
5-1/3 tbsp of unsalted butter, melted
8 oz. of bittersweet chocolate or 1 disk per cupcake

Ingredients for the Cupcake Batter
2 cups plus 2 tbsp of sugar 
1-3/4 cups of all-purpose flour 
3/4 cup plus 1 tbsp of cocoa powder
1-1/2 tsp of baking powder 
1-1/2 tsp of baking soda 
1 tsp of salt 
2 large eggs 
1 cup of milk 
1/2 cup of vegetable oil 
2 tsp of vanilla extract 
1 cup of boiling water 


Ingredients for the Marshmallow Frosting 
8 large egg whites, at room temperature
2 cups of sugar 
1/2 tsp of cream of tartar
2 tsp of vanilla extract

Preheat the oven to 350F.  Line two cupcake pans with paper liners.  In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (I used a shot glass which did the trick) Sprinkle a small amount of the chopped chocolate or entire disk of chocolate on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven, and maintain the oven temperature.

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.  In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.  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.  Add the boiling water and stir just to combine (batter will be thin).

 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.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.  Transfer the mixture to the bowl of an electric 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.  Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with a piece of Hershey chocolate.

All you need now is a campfire and a tent... These cupcakes will not disappoint!

 C'est fabuleux!