What better treat for Fall then S’mores Cupcakes. They are always a hit with kids and adults! The key is homemade marshmallow frosting that is so easy to make paired with a chocolate cupcake and graham crackers.

 

 

Chocolate Cupcakes

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup Hershey’s unsweetened cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

3 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

3/4 cup boiling water 

Directions:

1. Line muffin tin with paper liners. Heat oven to 350*F
2. In a large mixing bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes.
4. Turn mixer down to slowest level and stir in boiling water. The batter will be thin, this is right.
5. Fill liners 2/3 full with batter.
6. Bake cupcakes for 22-25 minutes.
7. Cool completely on wire rack before frosting.

Marshmallow Frosting

4 large egg whites

1 cup sugar

1/2 tsp cream of tartar

2 tsp vanilla extract

Directions:

1. Place egg whites, sugar, cream of tartar in Kitchen Aid Mixing Bowl. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3-5 minutes.
2.  Transfer bowl to electric mixer fitted with a whisk attachment and beat. Starting on low speed, gradually increasing to high, until stiff, glossy peaks form. 5 to 7 minutes. Add vanilla and mix until combined. Use immediately.

Topping:

4 graham crackers, crushed

3 Hershey Chocolate Bars, broken into individual pieces

Finishing Touches:

1. Frost cupcakes with a French tip
2. Sprinkle crushed graham crackers on top of each cupcake
3. Place a Hershey Chocolate on each cupcake