Description
Delightful cupcakes combining chocolate, marshmallow, and graham cracker flavors in a portable treat.
Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 5 tbsp butter, melted
- 5 tbsp sugar
- 1 cup all-purpose flour
- 1 cup sugar
- 6 tbsp Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup boiling water
- 4 egg whites
- 1 cup sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- Chocolate sauce (for drizzling)
- Graham cracker crumbs (for garnish)
Instructions
- Preheat your oven to 325°F (160°C). In a bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture into cupcake liners and bake for 7 minutes. Set them aside to cool.
- In another bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add the egg, buttermilk, and vegetable oil, mixing well. Stir in the vanilla extract and boiling water. Pour the batter into the prepared liners and bake at 300°F (150°C) for 17-19 minutes. Allow the cupcakes to cool completely.
- In a heatproof bowl over simmering water, combine egg whites, sugar, cream of tartar, and vanilla. Whisk until the sugar dissolves. Beat the mixture until stiff peaks form, creating a fluffy meringue frosting.
- Pipe the meringue frosting onto the cooled cupcakes. Drizzle with chocolate sauce and sprinkle with extra graham cracker crumbs for garnish.
Notes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, s'mores, dessert, baking, chocolate