S’mores Cupcakes with chocolate cake, milk chocolate ganache, buttercream, marshmallow frosting, and graham cracker crumbs.

Scale

1 1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 cup canola oil

1 cup brewed coffee

1 tablespoon white vinegar

2 teaspoons vanilla extract

1 cup granulated sugar

1 1/3 cup milk chocolate chopped

1/2 cup heavy cream

1/2 cup unsalted butter

3/4 cup milk chocolate ganache

1 1/2 cups powdered sugar

2 tablespoons cocoa powder

1 teaspoon vanilla extract

2 egg whites

1/2 cup granulated sugar

1/4 teaspoon cream of tartar

1/8 teaspoon fine sea salt

1 teaspoon vanilla extract

50 grams graham cracker crumbs

1. Preheat oven and line cupcake pan.

2. Whisk dry ingredients together.

3. Mix wet ingredients in separate bowl.

4. Combine wet and dry mixtures until smooth.

5. Add graham cracker crumbs to liners and pour batter.

6. Bake until toothpick comes out clean.

7. Prepare ganache by heating cream and pouring over chocolate.

8. Beat butter, ganache, sugar, cocoa, and vanilla for buttercream.

9. Whip egg whites, sugar, cream of tartar, and salt over heat, then beat until stiff peaks form.

10. Frost cupcakes with buttercream and marshmallow frosting.

11. Toast marshmallow topping lightly and sprinkle graham crumbs.

Use room temperature ingredients.

Do not overmix batter.

Toast marshmallow carefully.