S'mores Cupcakes

S'mores are a delicious summertime treat, unfortunately, you can't actually bring them to a picnic because they congeal and get gross.  You know what doesn't congeal?  Cupcakes.  So make these s'mores cupcakes for your next picnic or BBQ, and thank me later!

Chocolate Cupcake:
3/4 cup unsweetened cocoa
2 cups sugar
1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
3 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla extract
3/4 cup boiling water

Preheat oven to 350 degrees, then line two cupcake pans with paper liners (makes 24 cupcakes).  In a large bowl, stir together the cocoa, sugar, flour, baking soda and baking powder.  Add the eggs, milk, oil, and vanilla, and beat at medium speed until blended.  Stir in the boiling water until evenly mixed.  Since the batter is really thin, I would suggest putting it in a large measuring cup with a spout so you can pour it straight into your cupcake liners without having to worry about spooning it in and spilling it everywhere.  Bake for about 22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.

Marshmallow Frosting:
2 egg whites
1 cup sugar
5 tbs water
1 tbs light corn syrup
1 1/4 cups miniature marshmallows
1 tsp vanilla extract
(Optional: meringue powder)

In the top of a double boiler, add the egg whites, sugar, water, corn syrup, and miniature marshmallows, and beat (while cooking) for about 10 minutes, or until peaks begin to stand.  Add in vanilla and beat until the frosting gets a thicker consistency that will work for spreading or piping.  If necessary, thicken more using meringue powder.


To assemble, frost the cupcakes, use a kitchen torch to brown the top of the frosting, then put a piece of graham cracker and chocolate on top of each cupcake.