Who doesn’t love s’mores? They are a childhood favorite that bring back memories of camping and adventures. They remind me of late nights around the camp fire with ghost stories! When I couldn’t resist tasting the meringue part of the Swiss Meringue frosting, I couldn’t help but notice the remarkable marshmallow flavor and the moment I did I knew that one day I would pair it with a chocolate cupcake and call it a s’more.
If you feel like using a boxed cake read lazy cakes for a few tips on how to make them taste like a from scratch cake.
2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water
Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. Bake for 18-23 mins for cupcakes.
4 egg whites 1 cup of sugar
In a double boiler whisk the egg whites and sugar until they become frothy and are no longer gritty, then mix in the stand mixer mix them with a whisk attachment until they form stiff peaks. scoop some into piping bag and pipe onto the cupcake, put mini marshmallows around the edge top with a mini chocolate bar and sprinkle with graham wafer crumbs and enjoy!!