S'mores Cupcakes

Makes 24 Cupcakes

Ingredients:

Crust

1 1/4 Cups Graham Cracker Crumbs

1/4 Cup Sugar

1/4 Cup Margarine, Melted

Cupcake

1/2 Cup Margarine, Softened

1 Cup Sugar

2 Eggs

1 Tsp Vanilla

1 1/3 Cup Flour

1/2 Cup Cocoa

3/4 Tsp Baking Soda

Pinch of Salt

1/2 Cup Milk

1/2 Cup Hot Water

Marshmallow

1 1/2 Cups Sugar

2 Tbsp White Corn Syrup

6 Egg Whites

1/4 Cup Water

1 Tsp Vanilla

Directions:

Preheat oven to 350F and prepare a cupcake tin with liners. Set aside.

Crust: Combine the graham cracker crumbs, sugar, and melted margarine together in a bowl. Press this mixture into the bottoms of your cupcake liners. Set aside.

Cupcake: Beat the margarine until it is soft. Stir in the sugar until it is fluffy. Mix in the eggs and vanilla until well combined. In a separate bowl, sift the flour, cocoa, baking soda, and salt together. Add 1/3 of the dry ingredient mixture to the egg mixture. Add in the milk. Add in another 1/3 of the dry ingredients. Add in the hot water. Add in the final 1/3 of the dry ingredients. Be careful not to over mix. Pour the batter over top of the graham cracker crumb mixture in the cupcake liners. Fill the liners about 2/3 full. Bake the cupcakes for 16 minutes.

Marshmallow: In a saucepan over medium heat, mix the sugar, white corn syrup, egg whites, and water. Cook over medium heat until the sugar no longer has a grainy texture. Pour the hot sugar mixture into a mixing bowl and add in the vanilla. Whip the marshmallow until it has stiff peaks. Pipe the marshmallow onto the cooled cupcakes and use a baking torch to toast the marshmallow!

Leftover cupcakes can be stored in an airtight container at room temperature.

Enjoy!