S’more Cupcakes

Preheat oven to 350

Cupcakes

1. Cream butter and 1 cup sugar

2. Add whole eggs, beating in one at a time

3. In a separate bowl, sift together flour, graham cracker crumbs, baking soda, baking powder, and 1/4 tsp. salt.

4. Alternate adding sifted dry ingredients and milk to butter/sugar mixture – starting and ending with dry ingredients. Be careful not to overmix!

5. Stir in chocolate chips

6. Divide batter into cupcake tins lined with paper liners (or greased and floured) – makes 24 regular-sized cupcakes

7. Bake for 15-18 minutes at 350 degrees. Cupcakes are done when a toothpick test comes out just barely clean (a few crumbs is desirable – just not wet)

Once cupcakes have cooled, make frosting

Toasted Marshmallow Frosting

1. Cook 1 3/4 cups sugar, 1/8 tsp salt, and water to firm ball stage (245-250 degrees F)

2. While the above is cooking, beat 3 egg whites until stiff in mixer

3. With mixer running, pour in sugar syrup in a thin, steady stream

4. Drop in marshmallow halves and beat till melted and incorporated.

5. Frost cupcakes as desired

6. Brown the frosting as desired with a kitchen torch (or use the broiler on high – but watch very, very carefully!) Be extra careful with the torch if you used paper liners!