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S'more Cupcakes

  • 24servings
  • 155minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 graham cracker boards (oblongs)

  2. 2 tablespoon(s) each sugar and melted butter

  3. 1/2 cup(s) mini semisweet chocolate chips

  4. 2 1/4 cup(s) all-purpose flour

  5. 3/4 cup(s) unsweetened cocoa powder

  6. 3/4 teaspoon(s) baking soda

  7. 1/4 teaspoon(s) salt

  8. 1 1/4 cup(s) buttermilk

  9. 2 large eggs

  10. 1/2 cup(s) each canola oil and water

  11. 1 tablespoon(s) Tbsp vanilla extract

  12. 6 large egg whites

  13. 1 1/2 cup(s) sugar

  14. 1/2 teaspoon(s) cream of tartar

  15. 1 teaspoon(s) vanilla extract

  16. Small handheld butane torch

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. Line 24 muffin cups with paper liners.

  2. Process graham crackers in food processor until fine crumbs. Add sugar and butter; pulse until blended. Spoon about 2 tsp into each muffin cup. Top with 1 tsp mini chocolate chips.

  3. In large bowl, whisk flour, sugar, cocoa, baking soda and salt until blended. In medium bowl, whisk buttermilk, eggs, oil, water and vanilla until blended; whisk into flour mixture until smooth.

  4. Spoon about 1/4 cup batter into each muffin cup. Bake 20 to 25 minutes until wooden pick inserted in center comes out clean. Let cool completely.

  5. Put egg whites, sugar and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 to 4 minutes.

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