S'mores Cupcakes

This past weekend's wedding cupcakes included a s'mores cupcake with a toasted marshmallow frosting. I was so excited to use my new creme brulee torch from Bed, Bath and Beyond LOL. I liked them so much I made them for a football party Sunday and I'm going to make them again to bring in to school for my teacher friends this week lol. Here's the recipe I used, but of course you can modify it to your liking.

For the graham cracker crust, you can use pretty much any homemade recipe. I just mash up a pack or two of graham crackers in a food processor (aka my "magic bullet"). Add a few table spoons of butter and sugar til it's slightly moist. Press it in the bottom of each cupcake liner - I use a small glass to press it down evenly.

For the cake, and for my chocolate cake recipes I love to use Martha Stewart's Devil's Food Cake recipe. It makes at least 36 cupcakes and I usually cut the recipe in half. I do a little less than an ice cream scoop full. Pour into each cupcake liner and cook for about 15 minutes (depending on your oven).

After the cupcakes are cooled I top them with Trophy Cupcakes Toasted Marshmallow Frosting. It's basically a meringue frosting that I use the creme brulee torch to "toast". The recipe on the site says it makes enough for 2 dozen... when I think it makes enough for 20 dozen!!! I cut it down and this amount makes really makes a smaller amount good enough for 2 dozen or so.

Marshmallow Frosting
Modified from Trophy Cupcakes/Martha Stewart

3 egg whites
3/4 cup sugar
Dash of cream of tartar
1 teaspoon vanilla extract

Directions

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. (I make sure they reach at least 140 degrees F)
   
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately (it cannot be saved for later use)
   
3. Optional: use a creme brulee torch to toast the frosting like a marshmallow :)