These S’mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!
Recipe by: lifeloveandsugar.com
Servings: 15-18 cupcakes
INGREDIENTS
CRUST
1 1/4 cup (168g) graham cracker crumbs
5 tbsp (70g) butter, melted
5 tbsp (65g) sugar
CHOCOLATE CUPCAKES
1 cup (130g) all purpose flour
1 cup (207g) sugar
6 tbsp (43g) Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla
1/2 cup (120ml) boiling water
MERINGUE MARSHMALLOW FROSTING
4 eggs whites
1 cup (207g) sugar
1/2 tsp cream of tarter
1 tsp vanilla extract
Chocolate sauce (I used this one)
Graham cracker crumbs
INSTRUCTIONS
- Preheat oven to 325 degrees and prepare a cupcake pan with liners.
- In a small bowl, combine crust ingredients and mix well.
- Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
- Bake crusts for 7 minutes then remove and set aside.
- To make the cupcakes, add all dry ingredients to a large bowl and whisk together. READ MORE