Smores Cupcakes- Perfect endings

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Have you ever taken a bite out of something and actually jerked from the amazing and surprising taste?

That was the reaction I had when I first nibbled on these puppies.
Rich,moist, chocolaty cake, topped with perfectly sweetened marshmallow icing; sticky and soft. But wait! There is more, keep nibbling and you are surprised with a crunchy graham cracker crust to add texture and surprise. This is the total fix for every one's favorite Summer smores dessert.

I know what you're probably thinking..  Great, looks and sounds yummy but I just sold my soul to the fitness gods and this is not on the ok list. Well, probably not. I too have signed that New Year, new start contract, and sweets are not the guest of honor.

But, a few things to keep in mind. 

1) Is it really realistic to start a diet the day you are tired, stuffed full of last nights indulgences and possibly a bit hung over?
2) This is not a dessert you make for a Tuesday night dinner or lunch box surprise. This is one of those, I need a show stopper for my pot luck dinner or to impress the in-laws.
3) Since this recipe is pretty generous in the # of cakes you get, you can actually make most of this a freeze it for another time.

So here is to one last day of indulgence (till the Super Bowl anyway) and a perfect way to end the holiday season.

Smores Cupcakes
Adapted from a Martha Stewart and my mom.

Graham Crust Ingredients

• (20) graham cracker squares crushed with food processor
• you can also crush by putting into large freezer bag and pounding with fist.. (good workout)
• 1/4 cup sugar
• 1/3 cup unsalted butter- melted

Mama's Chocolate Cake Ingredients

• (2) cups all purpose flour
• (1) teaspoon kosher salt
• (2) teaspoons baking soda
• (1) teaspoon baking powder
• 3/4 unsweetened cocoa
• (2) cups granulated sugar
• 1/3 cup vegetable oil
• (1) cup black coffee
• (1) cup milk
• (2) large eggs slightly beaten
• (1) teaspoon of vanilla extract

Marshmallow Frosting Ingredients (via Martha Stewart)

• (8) egg whites
• (2) cups granulated sugar
• (1/2) teaspoon cream of tartar powder
• (2) teaspoons vanilla extract

Method

• Preheat oven to 350℉
• Line (2) muffin trays with paper liners

Crust

• Combine all ingredients in medium bowl until it looks like wet sand.
• Add (1) table spoon or so of mixture to each cupcake mold.
• Pack down the crumbs with the back of spoon to make a flat base.
• Bake in oven for 5-7 mins to firm up crust.

Cake

• Combine all dry ingredients into your mixing bowl. Give the ingredients a whirl or mix to blend together.
• Next mix in all of your wet ingredients.
• Mix entire batter together for 3-4 mins. Be sure not to over beat and remember to scrape the sides of your bowl once or twice.

**This batter is more then you will need for the 24 cupcakes. You can fill the tins and then freeze remaining batter for another day. I like to use freezer bags.. Simply defrost, cut the tip and squeezer out. No Mess!!

• Fill cupcake tins about 3/4 of the way. 
• Bake at 350 for 18-20 mins
• Remove when it comes out fork clean
• Let cool completely

Marshmallow Frosting

• Start with really clean and dry bowls for this. It's essential to success.
• While cupcakes are cooling, boil a pot of water.
• In a heat safe bowl, crack and separate 8 eggs. Saving the whites for the the recipe.
• Add sugar and cream of tater powder to the bowl
• Place bowl over  simmering water. Whisk constantly until sugar dissolves and whites are warm. 4-5 mins.
• When whites warm and sugar dissolves transfer mixture to electric mixing bowl. 
• You can use a hand mixer and keep in same bowl. It will take a bit longer.
• Once mixture is transferred, using your whisk attachment on your mixer, start mixing at a slow speed. 
• Once the whites start to turn opaque, stitch to a high speed.
• Keep whisking until stiff peaks form.

Piping and toasting

• Once your cakes are cool, and the frosting is done, scoop frosting into a large freezer bag. If you have any decorating tips, be sure to fit the bag prior to filling.
• If don't have any tips, fill the bag and snip the bottom of bag about 1/2 inch on a diagonal.
• Starting at the outer edge, slowly squeeze bag from top and trace the cupcake in a circular motion moving towards the center.
• Lastly, you can broil the cakes under the broiler for 30 seconds or use a kitchen torch to add that authentic toasted goodness.

Enjoy!!