S'mores Cupcakes

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 5 1/3 tablespoons unsalted butter, melted
• 8 ounces bittersweet chocolate, finely chopped
• 2 cups sugar
• 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder, plus
• 1 tablespoon 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
• 8 large egg whites, at room temperature
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons vanilla extract

Recipe

• 1 preheat the oven to 350°f 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. (note: i found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. bake for 5 minutes. remove from the oven, and maintain the oven temperature.
• 2 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).
• 3 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.
• 4 to make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (note: 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 chocolate and graham cracker segments (optional).