I know s’more cupcakes have been done and re-done, and there’s tons of seriously gorgeous and delicious versions out there, but here is my contribution to the masses.
Step 1: Making the Graham Cracker Cups
9 sheets graham crackers
sugar 1/4 cup
1/2 stick unsalted butter, melted
To make the crust: Preheat the oven to 325 degrees (165 C). Lightly spray a muffin pan with nonstick cooking spray; set aside.
Either crush the graham crackers by hand, until they are like rough sand (I use a ziplock bag and rolling pin). Add the sugar and mixer toss to combine. Add the butter and mix until thoroughly combined and feels wet sand. Press firmly into the cups of the muffin pan, being sure to push it up the sides of the cups. Bake until golden t, about 10 to 12 minutes. Allow to cool completely before filling.
Step 2: Making the Cupcake
1 cup all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
2/3 cup sour cream
In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until just combined. Stir in the vanilla.
Sprinkle 1/3 of the flour mixture into the mixing bowl and mix until just combined. Add half of the sour cream, mixing until just combined. Repeat, alternating the remaining flour in 2 more additions with the remaining sour cream.
Step 3: Baking the Cupcakes
Scoop about 2-3 tablespoons of batter into each prepared graham cup. Bake for 15 to 18 minutes, until the tops of the cupcakes spring back lightly when touched or clean from toothpick.
I like to put a baking sheet over the tops to flip them out of the pan.
Step 4: Making the Marshmallow Frosting
3 egg whites, room temperature
1/2 cup sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Combine sugar, egg whites, and cream of tartar in a medium bowl set over a pot filled with a couple of inches of barely simmering water. Whisk the mixture frequently to prevent the egg whites from cooking. Continue whisking until the mixture reaches 160 degrees. Remove the bowl from the heat and whisk the mixture on high until it is shiny and stiff peaks form, then stir in vanilla extract.
Step 5: Topping the Cupcakes
Bag marshmallow topping and pipe each cupcake top. Once this is done, lightly toast the tops with your kitchen torch.
If you don't have a kitchen torch; no worries, you can use the broiler in your oven. Just be careful and watch them VERY carefully.