SMORES CUPCAKES

These Smores Cupcakes are the jam! A super moist chocolate cupcake with a graham cracker crust, topped with a super light and airy marshmallow frosting!

SMORES CUPCAKES

INGREDIENTS
CRUST
  1. 1 1/4 cup (168g) graham cracker crumbs
  2. 5 tbsp (70g) butter, melted
  3. 5 tbsp (65g) sugar

CHOCOLATE CUPCAKES
  1. 1 cup (130g) all purpose flour
  2. 1 cup (207g) sugar
  3. 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
  4. 1 tsp baking soda
  5. 1/2 tsp salt
  6. 1 egg
  7. 1/2 cup (120ml) buttermilk
  8. 1/2 cup (120ml) vegetable oil
  9. 3/4 tsp vanilla
  10. 1/2 cup (120ml) boiling water

MERINGUE MARSHMALLOW FROSTING
  1. 4 eggs whites
  2. 1 cup (207g) sugar
  3. 1/2 tsp cream of tarter
  4. 1 tsp vanilla extract
  5. Chocolate sauce (I used this one)
  6. Graham cracker crumbs

INSTRUCTIONS
  • Heat 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.
  • Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
  • Add vanilla to boiling water and add to mixture. Mix well.