S'mores cupcakes - graham cracker crust, dark chocolate cake, graham cracker crumbles on top of cake, toasted marshmallow icing
Create a 'crust' by combining graham cracker crumbs, butter and sugar. Press crust into bottom of lined cupcake pan and bake at 350 for about 4 minutes until golden. Fill liner 3/4 with chocolate cake batter (a box works well to save some time, from scratch i like to use Hersheys Perfectly Chocolate Cake recipe). Sprinkle crushed graham crackers on top of batter and bake at 350 for 18-20 minutes. Once cooled, ice with marshmallow icing.
Two options for icing:
1. Genuine Marshmallow frosting
8 egg whites, 2 cups sugar, 1/2 tsp cream of tarter, 2 tsp vanilla
Place egg whites, sugar, and cream of tartar in a heatproof bowl and set over a simmering saucepan. Whisk continuously until sugar dissolves and eggs are warm to the touch, about 4 minutes.
Set aside and use handheld beater and beat until stiff, glossy peaks form. After about 7 minutes, add vanilla and mix until combined.
2. Make a basic buttercream icing
2 sticks of butter, 2 1/2 cup powdered sugar, 1 tbsp vanilla, 16 oz jar of Fluff or Marshmallow cream
Whip butter for about 5 minutes until airy, add in sugar gradually to avoid a powdery mess, mix in Fluff and vanilla.
If you choose the 'genuine marshmallow' route (as first pictured), pipe a generous heaping on top and gently brown with a kitchen torch or under a broiler for about 30 seconds.
If you choose the Fluff route, decorate with graham cracker crumbs and curled bits of chocolate or a piece of Hershey bar.
Icing makes enough for 12-18 cupcakes, depending on how much icing you prefer.
Enjoy, these are always a hit!