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:
- Line muffin tin with paper liners. Heat oven to 350*F
- In a large mixing bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes.
- Turn mixer down to slowest level and stir in boiling water. The batter will be thin, this is right.
- Fill liners 2/3 full with batter.
- Bake cupcakes for 22-25 minutes.
- 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:
- 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.
- 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:
- Frost cupcakes with a French tip
- Sprinkle crushed graham crackers on top of each cupcake
- Place a Hershey Chocolate on each cupcake
