Cupcakes I Want....

While searching for cupcake ideas to make for my aesthetic nursing reflection (I'll explain later) I came across this amazing recipe and REALLY want to make it. I love all things smores so the minute I saw this I knew it would be a life-long love. I used to make smores at home in the microwave. Not as good as the authentic over-the-fire-at-the-cottage smores but a decent substitute. I've also toasted marshmallows over a lighter. True story. Again, not as tasty as burnt over a fire.

I enjoy too finding out if people prefer their 'mallows lightly toasted, just gently browned, or if they're like me and like a layer of black ash on theirs. So much better.

Anyway, if you like smores here's the cupcake recipe for you!

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

• Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
• Sift 2 cups plus 2 tablespoons sugar, 1 3/4 cup flour, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
• In a large bowl, mix together 2 eggs, 1 cup milk, 1/2 cup oil, and 2 tsp vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add 1 cup boiling water and stir to combine; set cake batter aside.
• Place 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a large bowl; stir until well combined.
• Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
• Place 2 tsp chopped chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Marshmallow Frosting
• Place 8 egg whites, 2 cups sugar, and 1/2 tsp cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add 2 tsp vanilla, and mix until combined. Use immediately.