S'Mores Cupcakes

S'Mores Cupcakes
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Calories 293 cals
Total Fat 16 g
Cholesterol 59 mg
Dietary Fiber 1 g
Sodium 191 mg
Protein 3 g
Total Carbohydrate 35 g

Prep Time: 25 Minutes

Time to Table: 2 Hours

Serves: 24


  • 1 cup graham cracker crumbs
  • 1/3 cup butter, melted
  • 15.25 ounce box chocolate cake mix
  • 1 cup Daisy Sour Cream
  • 3 large eggs
  • 1/4 cup canola oil
  • 1/4 cup milk
  • 1 cup semi-sweet chocolate chunks
  • 1 1/2 cup sugar
  • 1/3 cup water
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract


Heat the oven to 350 degrees. Line 24 muffin cups with paper liners. Combine the graham cracker crumbs and butter in a small bowl. Press the mixture into the bottom of the muffin cups. Beat the cake mix, sour cream, 3 eggs, oil and milk in a large bowl at low speed until moistened. Increase the speed to medium. Beat for 2 minutes or until well blended. Stir in the chocolate chunks and pour into the muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Beat the sugar, water, egg whites, cream of tartar, and vanilla extract in a large heatproof bowl at low speed until combined. Place the bowl over a saucepan of simmering water (water should not touch bowl). Beat at high speed for 5 minutes or until stiff peaks form. Remove from the heat. Continue beating for 2 minutes or until the frosting is slightly cool and of spreadable consistency. Frost the cupcakes. Use kitchen torch or the broiler to lightly brown, if desired. Tip: decorate using chocolate and graham cracker pieces.


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