Smore’s Cupcakes

Remember the samoas cupcakes?  I couldn’t decide between making those and these for the church activity, so…. I made both. : )
Nobody seemed to mind either.
Can I just say that a kithen torch is the coolest thing ever? I love any excuse to use mine, probably especially because I don’t have a reason to very often.  These were a big hit with both the adults and kids, and my girls really loved helping make them as well.
For the graham cracker crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 1/3 T unsalted butter, melted
8 oz semi-sweet or bittersweet chocolate chips or chunks
For the cake:
2 cups + 2 T sugar
1 3/4 cups flour
3/4 cup + 1 T cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla
1 cup boiling water
Prepare the crust: Line 2 standard cupcake pans with liners. (24 cups).
Combine the graham cracker crumbs, sugar, and butter in a bowl.
Press about 1 T in the bottom of each cupcake liner.
Prepare the cake:  In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a small bowl, whisk together the eggs, milk, oil, and vanilla.
Add to the dry ingredients, mix for about 2 minutes.
Add the boiling water and stir just until well combined. Batter will be thin.  Divide the batter among the 24 cups, filling about 2/3rds full.
Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pans for a few minutes, then remove and cool completely on a wire rack.
For the frosting:
8 large egg whites
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla
Combine the egg whites, sugar, and cream of tartar in a bowl set over a pot of simmering water.
Whisk while heating it 160 degrees F.
Remove bowl from pot and beat at low speed, then increase to medium high speed until stiff, glossy peaks form.  Stir in the vanilla.
Frost cupcakes as desired and brown with a kitchen torch.  Garnish with milk chocolate if desired.
Recipe very slightly adapted from Annie’s Eats
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