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S’more Cupcakes

Here is the recipe for my S’more Cupcakes! Now go and get your S’more On!

1 box of Butter Recipe Chocolate Cake mix

3 large eggs

1 stick unsalted butter, softened

1 1/3 cup of Coffee Mate Belgian Chocolate coffee creamer (that’s right I improvised to add more flavor!)

For Crust:

12 Cinnamon Graham Crackers, crushed into fine crumbs (I used my Cuisinart for this, and it worked wonders)

1/2 stick of unsalted butter, melted

1/2 cup of granulated sugar

For Meringue:

4 egg whites

1 tsp cream of tartar

1 7 oz. jar of Marshmallow Creme

1/4 cup of granulated sugar

Line your cupcake tin with your favorite liners and set aside.  Meanwhile, prepare your graham crackers.  In a small bowl combine the melted butter, sugar and graham cracker crumbs.  Take the graham cracker mixture and take 1 tbsp of mix in the bottom of each liner.  Press down to form a crust.  Preheat oven to 350° F.  Place your cupcake tin in the preheated oven and bake crust for 5 minutes.  Take out of oven and set aside to cool.

While the crusts were baking you should have prepared your cake batter.  If it seems too thick, you can always add a bit more liquid.  Batter should be slightly runny.  Fill liners with prepared crusts 3/4 full of batter.  Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean.  Cool completely.

In a medium bowl, seperate your eggs and using a mixer (unfortunately I do not own a Kitchen Aid or Cuisinart stand mixer) on high speed, beat the egg whites until foamy.  Add in the sugar and cream of tartar.  Beat until stiff peaks form and mixture is shiny.  Incorporate on medium speed the marshmallow creme.  Continue beating until peaks form again, about 5-7 minutes.

Once cupcakes are cooled, you can either pipe or spread on meringue.  Get playful with it, create dips and peaks, and have fun!  Now here’s the fun part.  If you’re lucky enough to own a kitchen torch,  (You can find them at your kitchen stores or a home store) you can actually ‘roast’ the marshmallow on top to give it that authentic touch.  If you don’t have one of these lovely gadgets at your disposal, you can also sprinkle the tops of the meringue with the left over graham cracker mixture.

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