S'mores Cupcakes: Oven 350
at least 2 cupcake pans lined
Base:
Graham cracker crumbs from 1 box
2 sticks of melted butter
4T of sugar
Mix it all together until combined and press 1T in each tin bake for 5 minutes let cool for 10 minutes.
Cupcake:
2c sugar
1 3/4 c flour
3/4c unsweetened cocoa powder
2t baking soda
1t baking powder
1t salt
2 eggs (room temp)
1c butter milk (room temp)
1c warm coffee
1t vanilla
1/2c vegetable oil
1 bag of mini marshmallows
In a mixing bowl fitted with a paddle attachment mix together flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, butter milk, coffee, vanilla, and oil mix on medium for 2 minutes. Place 2 T of batter in each tin, place mini marshmallow in the middle of each cupcake. Bake for 15-20 minutes. Cool completely.
Frosting:
8 egg whites
2c sugar
1 1/2- 2t cream of tarter
1/4t salt
2t vanilla
simmer 1in of water in a sauce pan. Combine egg whites, sugar, cream of tartar, salt, and vanilla in a heat safe bowl. Place bowl over simmering water whisking constantly for 6 minutes. Remove from heat and mix with a mixer for 5-7 minutes until thick. if needed add 1/2 t of more cream of tartar. Place in piping bag fitted with a medium sized round trip and frost cupcakes. Finally lightly torch the tops of the cup cakes with a blow torch.
