S’mores Cupcakes

Ingredients

• 0.5 cup graham crackers (blended into crumbs)
• 0.33 cup butter (melted)
• 0.25 cup sugar (for the crust)
• 1 cup sugar (for the cupcake batter)
• 2 cups flour (all-purpose)
• 0.33 cup cocoa powder (unsweetened)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 egg (large)
• 1 tsp vanilla extract (for the cupcake batter)
• 0.25 cup olive oil
• 0.5 cup milk (whole milk preferred)
• 0.25 cup hot water or coffee (hot coffee enhances the chocolate flavor)
• 1 cup semi sweet chocolate chips (for ganache)
• 1 cup heavy cream (for ganache)
• 1 tsp vanilla extract (for ganache)
• 4 egg whites (for meringue)
• 1 cup sugar (for meringue)
• 0.25 tsp cream of tartar
• 1 tsp vanilla extract (for meringue)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. 2

   In a small bowl, combine the blended graham cracker crumbs, melted butter, and 1/4 cup sugar. Stir until the mixture resembles wet sand.

3. 3

   Press about one tablespoon of the graham cracker mixture into the bottom of each cupcake liner, packing it down firmly to form a crust.

4. 4

   In a large mixing bowl, whisk together the 1 cup sugar, flour, cocoa powder, baking powder, and baking soda.

5. 5

   Add the egg, 1 tsp vanilla, olive oil, and milk to the dry ingredients. Mix until well combined.

6. 6

   Gently stir in the hot water or coffee until the batter is smooth. The batter will be thin.

7. 7

   Pour the chocolate batter over the graham cracker crusts in the cupcake liners, filling each about 2/3 full.

8. 8

   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

9. 9

   Prepare the chocolate ganache by heating the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and 1 tsp vanilla in a heat-proof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let it cool and thicken slightly.

10. 10

    Once cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake. Fill the cavity with the chocolate ganache.

11. 11

    To make the marshmallow meringue, combine egg whites, 1 cup sugar, and cream of tartar in a heat-proof bowl set over a pot of simmering water (double boiler). Whisk constantly until the sugar has dissolved and the mixture is warm to the touch.

12. 12

    Remove from heat and use a stand mixer or hand mixer to beat the mixture on high speed until stiff, glossy peaks form. Mix in 1 tsp vanilla at the end.

13. 13

    Pipe or spoon the meringue onto the filled cupcakes. Use a kitchen torch to lightly toast the meringue until golden brown.

Notes

For the best flavor, use hot coffee instead of water in the cupcake batter to intensify the chocolate. If you don't have a kitchen torch, you can briefly place the cupcakes under a broiler, but watch them very closely as they will brown in seconds.

Nutrition per serving

• dessert
• cupcakes
• baking
• chocolate
• marshmallow
• meringue
• smores