A dark, rich chocolate S'mores cupcake with a graham cracker bottom and toasted marshmallow frosting!
- When making the icing, make sure your egg whites are at room temperature before whipping. These will whip up better and faster.
- When making the cupcakes, make sure your eggs and milk have come to room temperature before incorporating.
- Use a kitchen torch to give the marshmallow meringue frosting that beautiful golden brown look. If you don't have a a kitchen torch you can place the cupcakes on a cookie sheet, and place in your oven under the broiler. Just keep a very close eye on them!
Adapted from Martha Stewart