Dark chocolate cake on a graham cracker crust topped with a marshmallow meringue frosting. These were well-received cupcakes. I think these would be perfect if I used regular cocoa. I love dark chocolate cake and even the recipe said to use dark cocoa but I think a less bittersweet flavor would scream Smores Cupcake. I've tried to make frosting before with marshmallow fluff/creme but this one was much better. Even though it doesn't use any marshmallows or vanilla extract, those egg whites whip up to such a beautiful flavor and texture that sends you to smores heaven. I especially loved how beautifully this frosting browned when I used my kitchen blow torch. Fun stuff!
So next time I would use this recipe for the cake and I would even throw in some semisweet chocolate chips on top of the crusts! That sounds delicious!
Adapted from: Life Love and Sugar
Yield: 17 cupcakes
1 1/2 cup graham cracker crumbs
5 tbsp butter, melted
In a small bowl, combine crust ingredients and mix well. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner. Set aside. Reserve left over graham cracker mixture to garnish top of cupcakes.
1 cup flour
1 cup sugar
1/4 cup + 1 tablespoon Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla
1/2 cup boiling water
Preheat the oven to 325º F.
To make the cupcakes, add all dry ingredients to a large bowl and whisk together. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla and boiling water and mix well.
Pour batter into cupcake liners, filling a little more than half way, and bake for about 21 minutes or until toothpick inserted in the center comes out clean. Remove cupcakes from oven and allow to cool for about 10 minutes. Then remove from cupcake tin and allow to fully cool.
Marshmallow Meringue Frosting
Yield: generously frosts 20 cupcakes
4 eggs whites
1 cup sugar
1/2 tsp cream of tarter
Chocolate sauce or melted chocolate chips
graham cracker crumbs
Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl of a stand mixer. Place over a saucepan with simmering water on medium heat (double broiler method). Make sure the mixer bowl does not touch the simmering water.
Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. You'll know it's ready when you press the mixture between two fingers and you do not feel any grains of sugar.
Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
Ice cupcakes and if desired, use a kitchen blow torch to brown the tops. Garnish with chocolate sauce and graham cracker crumbs.
Must be piped right away or within 20-30 minutes before icing begins to deflate. Cupcakes can be left out unrefrigerated for a few days. This frosting is delicate and may melt if left out in warm temperatures. Browning the tops with a blow torch however will help keep its shape, and yet still be gooey inside.