BECAUSE YOU ALWAYS WANT S'MORE

I recently bought myself the greatest birthday gift of all time-a pink Kichenaid Artisan Mixer.  Thoughts of cupcakes galore jumped through my head and I had to make something immediately.  A perfect ending to a summertime BBQ....graham cracker crust, super chococolate filling, and gooey marshmellow frosting.

From Annie's Eats
 
* makes about 24 cupcakes

Ingredients:

For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, chopped

For the cake:
2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water


For the frosting:

8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract

Directions:


Preheat the oven to 350° F. Line two cupcake pans with paper liners.

In a small mixing bowl, combine graham cracker crumbs (NOTE: I put a bunch of graham crackers in a closed zip-lock bag and mashed it up-this also gets out pent up agression!), sugar and melted butter; mix well with a fork. Drop approximately 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.

 

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine. The addition of the water will make the batter very thin.

Divide the batter evenly amongst the cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Garnish with chocolate and graham cracker segments (optional).

                         

   

The final step-Enjoy! Be prepared to want some more :) 

peace, love, and cupcakes
michy