S'mores Cupcakes

Photo by frances n.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • For the crust layer:

  • 1 1/2

    cups graham cracker crumbs (about 20 squares pulsed in a food processor

  • 1/4

    cup sugar

  • 1/3

    cup unsalted butter, melted

  • For the Cake:

  • 2

    cups sugar

  • 1-3/4

    cups all-purpose flour

  • 3/4

    cup cocoa powder

  • 2

    teaspoons baking soda

  • 1

    teaspoon baking powder

  • 1

    teaspoon salt

  • 2

    eggs

  • 1

    cup buttermilk

  • 1

    cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water

  • 1/2

    cup vegetable oil

  • 1

    teaspoon vanilla extract

  • For the Marshmallow Filling:

  • 8

    large egg whites

  • 2

    cups sugar

  • 1/2

    teaspoon cream of tartar

  • 2

    teaspoons pure vanilla extract

Directions

for the crust Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. for the cake Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter into cups, filling 1/3 of the way. For the Marshmallow Filling: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Add layer of Marshmallow filling, then finish filling cups with remaining batter. Bake 20-25 minutes. Top with frosting and remaining graham cracker crumbs and enjoy!!!!!

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