S'more Cupcakes

These delicious s’more cupcakes will bring back warm campfire memories with all three elements of a great s’more: chocolate, marshmallow and graham cracker. The cupcake sponge is chocolate, made from Dutch process cocoa powder and Madagascar vanilla extract. Marshmallow cream flavored with vanilla and ginger fill the center and on top of the cupcake lies a chocolate frosting sprinkled with graham cracker crumbs. Enjoy!

Ingredients

• 2 cups

  hot water

• 3/4 cup

  Dutch process cocoa powder

• 3 cups

  all-purpose flour

• 2 teaspoons

  baking soda

• 1/2 teaspoon

  baking powder

• 1/2 teaspoon

  salt

• 1 cup

  butter, softened

• 2 1/4 cups

  granulated sugar

• 4

  eggs

• 1 teaspoon

  vanilla extract

• 1/4 cup

  pasteurized egg whites

• 1 cup

  light corn syrup

• 1/4 teaspoon

  salt

• 3/4 teaspoon

  ginger, ground

• 1 cup

  confectioners’ sugar

• 1 1/2 teaspoons

  vanilla extract

• 1/2 cup

  unsalted butter

• 2/3 cup

  Dutch process cocoa

• 3 cups

  confectioners’ sugar

• 1/3 cup

  milk

• 1/2 teaspoon

  vanilla extract

• 1 sleeve

  store bought graham crackers

Directions

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Combine flour, baking powder and baking soda in a large mixing bowl.

In a medium sized mixing bowl, pour hot water over cocoa, whisk until lump free, and allow to cool to room temperature. (This can be done in the refrigerator).

In the large bowl of a stand mixer, cream butter and sugar on medium speed until light and fluffy.

Add one egg at a time on medium speed, add vanilla and scrape down sides of bowl.

Add flour mixture alternately with with cocoa/water mixture in three additions. Scrape down sides of bowl after each cocoa/water portion is added.

Portion batter into paper-lined cupcake tins, filling 2/3 of the way up.

Bake on center rack of oven for 17-20 minutes or until a toothpick tester comes out clean when poked in a cupcake.

Allow cupcakes too cool on a wire rack to room temperature before icing or filling.

For the marshmallow ginger filling: Lightly whisk confectioners’ sugar and ginger in a small mixing bowl until combined.

Beat pasteurized egg whites, corn syrup and salt in large bowl of stand mixer on high speed for ten minutes or until thick.

Add confectioners’ sugar mixture and beat on low speed until combined. Scrape down sides of bowl.

Add vanilla extract and mix on medium speed for a few seconds, until blended.

Refrigerate until cupcakes are ready to fill.

For the chocolate frosting: Melt butter and place in large bowl.

Add Dutch process cocoa to butter and mix until incorporated.

Alternately add confectioners’ sugar and milk in three stages, scraping down sides of bowl after each stage has been added.

Add vanilla extract. Beat until smooth.

To assemble: Once cupcakes have cooled poke a hole through the bottom of each cupcake liner with a pairing knife and twist around.

Fill each cupcake hole with marshmallow filling using using a pastry or piping bag.

Frost each cupcake and top with crushed graham cracker crumbs or a small piece of whole graham cracker.