S'More Cupcakes
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CRUST 1-1/3 c. grampam cracker crumbs 5 Tbsp. sugar 5 Tbsp. butter, melted CUPCAKE BATTER 1 c. sugar 3/4 c. + 2 Tbsp. all-purpose flour 6 Tbsp. Hershey's Coco powder 3/4 tsp. baking powder 3/4 tsp. baking soda 1/2 tsp. salt 1/2 c. milk, room temperature 1/2 c. vegetable oil 1 large egg, lightly beaten 1 tsp. vanilla 1/2 c. boiling water MARSHMALLOW FILLING 2 egg whites 3/4 c. sugar 1/4 tsp. cream of tartar 1 tsp. vanilla GANACHE 1 c. heavy whipping cream 10 oz. milk chocolate-finely chopped 1/2 Tbsp. vegetable oil |
To Make the Crust - Place rack in center of the oven and preheat the oven to 325 degrees, line cupcake tins with 16 cupcake liners and set aside. In a small bowl, combine graham cracker crumbs, sugar, and melted butter and mix well with fork. Press about 1-1/2 tablespoon of mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool.
To Make the Cupcakes - In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add oil, milk, egg, and vanilla. Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners over the crusts (it should be 3/4 full). Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake core hollow out the centers of each cupcake (cut the top of each center and save for later to place it back onto the filling). To Make Marshmallow Filling - In a heatproof bowl over a pot of simmering water, whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn't touch the bottom of the bowl_. Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until stiff peaks form. In the end, add vanilla and mix well. Transfer the filing to a piping bag with a round tip or use the plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes. To Make the Ganache - On a low heat in a small saucepan melt chopped milk chocolate with 1/2 tablespoon vegetable oil, stirring until it's completely smooth. Remove from heat and add cold heavy whipping cream, stir well until it's evenly combined. Using a spoon spread the ganache onto the cupcakes. If the ganache is too runny place it in the refidge briefly to set to top the cupcakes. Store in the frige. 
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