Perfect S’mores Cupcakes

By á-51

Ingredients

• For the crust:
• 1 1/3 cup graham crackers crumbs
• 5 Tablespoon sugar
• 5 Tablespoon unsalted butter-melted
• Devil food box mix (follow instructions)
• For marshmallow filling:
• 2 egg whites
• 1/2 cup sugar
• 1/4 teaspoon cream of tarter
• 1 teaspoon vanilla
• 2 cans Chocolate frosting

Preparation

Step 1

To make the crust: (their is enough crust for 24 cupcakes exactly)
1Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.
2In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
3Press about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool.

make cup cakes according to instructions, then poor batter on cooled crust.

To make marshmallow filling:
1In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch the bottom of the bowl). Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. At the end add vanilla and mix well.
2Transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes.

Cut inside of cupcake out to make room for filling. Fill with Marshmallow filling. Place top back on of cupcake. use small ice cream scoop to scoop choc frosting onto cup cake. dip into grahm cracker crums.