Bake 2.1 S'more Cupcakes

This summer we went camping a few times with Bug, and he shares our joy and love of S'mores. So to kick of the second series we are making S'mores cupcakes for our signature bake.

These are sweet, like a normal s'more experience should be, with a lot of graham flavor, some chocolate, and a sticky marshmallow frosting that will definitely require a wipe down of the face and hands afterwards... 

Ingredients

1/2 cup whole wheat flour and 8 pulverized graham crackers to equal 1 1/2 cups
1 1/2 teaspoons baking powder

1/4 cup granulated sugar

1/4 cup brown sugar

6 tablespoons salted butter

1 large egg 

1/3 cup of milk 

1/4 teaspoon vanilla extract

1/2 cup mini chocolate chips

4 large egg whites

1 cup granulated sugar

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon vanilla

Preheat the oven to 350 degrees and line the cupcake pan with liners of your choice. 

Pulverize the graham crackers and then add the other dry ingredients (flour, baking powder, salt) and pulse a few times, and set aside. 

In a large bowl with a mixer, or in a stand mixer with the paddle attachment, cream butter and sugars until light and fluffy. Add the egg and beat until smooth, add the milk and vanilla. By hand fold in the dry ingredients and chocolate chips.

Fill the cupcake liners 3/4 full. Bake for 18-20 minutes until the edges are starting to brown and a toothpick comes out clean. Allow to cool before frosting.

While the cupcakes cool, make the frosting by heating the egg whites, sugar, cream of tartar, and salt to a heat safe bowl or a double boiler and heat over simmering water. Heat, stirring constantly until the egg whites are warm to the touch and the sugar has dissolved, about 4 minutes.

Transfer the bowl to the stand mixer, and mix on high speed until stiff glossy peaks appear, about 8 minutes, adding the vanilla at the end. 

Spread or pipe onto the cupcakes. Torch if desired. Enjoy!