So, I am cheating a little bit on this post. This is an old post from my old lj (livejournal) just edited.
My go-to chocolate cake recipe is always Hershey's "Perfectly Chocolate" chocolate cake it's moist, chocolate-y and yummy! Usually I substitute the cocoa powder with dark cocoa powder and it's Deeh Vine! You can use whatever chocolate cake or even graham cake recipe you want but this is what I used. It yields about 24-32 cupcakes
These bad boys have a graham crust bottom. What kind of s'more will it be without graham crackers?!
Graham Cracker Crust
2 cups Graham Cracker Crumbs
1/2 cup Melted Butter
• Mix butter and Graham Cracker crust till the graham crackers soaked-up the butter.
• Scoop a spoonful of the crust into each cupcake wrapper and press down with either a spoon or the bottom of a shot glass. Once all the cupcake liners have graham crusts, pour in batter filling 2/3 up. Don't over fill!
• Crush some graham cracker (not the crumbs) and sprinkle on top. Bake cake as directed in recipe.
Marshmallow Frosting
1 1/4 cup sugar
4 egg whites
1-2 tsp. vanilla extract (optional)
• Combine sugar and egg whites over double broiler, whisk constantly till sugar is melted (160 degrees)
• Pour on mixer with whisk attachment, whisk on medium high till u reach stiff peaks. adding vanilla a teaspoon at a time.
• Pipe over cooled cupcakes. Then "roast" the marshmallow frosting and add a piece of Hershey's chocolate as garnish.
One of the things I love about making this cupcake is the fact that I get to break out my culinary torch! It's the best part of this whole thing! (I think so anyways lol)
*If you have left over marshmallow frosting, you can pipe it into a baking pan lined with parchment paper, bake at 350 degrees till brown and cracking. Yummy meringue!
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