S'mores Cupcakes

Recipes and photos and/or video courtesy of Erin Alvarez, Founder and Author of The Almond Eater.

What better way to enjoy s’mores than in a cupcake? These chocolate cupcakes are topped with meringue toasted to perfection, then sprinkled with graham crackers.

Directions

1. Preheat oven to 350°.
2. In a large bowl, stir flour, cocoa, baking soda, baking powder, and salt together.
3. In a separate bowl, cream butter and sugar together; then, add milk, applesauce, vinegar, and vanilla and stir.
4. Combine wet and dry ingredients, then divide the mixture evenly into a lined muffin tin.
5. Bake cupcakes for 15-20 minutes, or until a toothpick comes out clean.
6. While cupcakes are baking, make the meringue: whisk egg whites, cream of tartar, and salt together at a medium speed for 2 minutes, then at high speed for an additional 2 minutes until stiff peaks form. Then, add the sugar and whisk for 1 more minute.
7. Once the cupcakes are done, wait for them to cool before adding the meringue.
8. To add the meringue: use a spoon to place a dollop of meringue on top of each cupcake, then sprinkle with graham cracker crumbs. Use your Bernzomatic torch to toast the meringue to your liking.
9. Enjoy!