S'more Cupcakes
INGREDIENTS
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2 cups graham cracker crumbs
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2 tsp. baking powder
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¼ tsp. salt
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3 large eggs, separated
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8 tbsp. unsalted butter, at room temperature
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1 cup sugar
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1 tsp. vanilla extract
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1 cup milk
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1 recipe Chocolate ganache
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1 recipe Marshmallow fluff buttercream
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Directions:
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Preheat the oven to 350° F. Line 24 muffin tins with paper liners. In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
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In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Transfer to a separate bowl and set aside. Replace the mixer bowl and fit with the paddle attachment. Cream together th
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Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated. Using a rubber spatula, fold in about a third of the egg whites to lighten the batter. Gently fold in
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Divide the batter evenly in tins, about 2/3 full. Bake the cupcakes for about 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 5-10 minutes, then let cool completely.
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Once cool, cut divots into the middle of each cupcake (be sure not to cut all the way down to the bottom though). Fill with chocolate ganache. Frost with the marshmallow fluff buttercream and then garnish with graham cracker crumbs and chocolate.
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