S'Mores Cupcakes
Prep Time
25mins
Time to Table
2hr
Servings
24
Ingredients
- 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
Tips
Cooking Tip #1
Egg-Stra Easy: When separating eggs, use the eggshell as a scoop to remove the yolk from the white - the yolk will be attracted back to the shell.
Cooking Tip #2
No-Mess Cupcakes: To reduce cleanup when you make cupcakes, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
Ingredients
- 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
Tips
Cooking Tip #1
Egg-Stra Easy: When separating eggs, use the eggshell as a scoop to remove the yolk from the white - the yolk will be attracted back to the shell.
Cooking Tip #2
No-Mess Cupcakes: To reduce cleanup when you make cupcakes, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
Directions
- 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.
- Calories:293
- Cholesterol:59
- Dietary Fiber:1
- Protein:3
- Sodium:191
- Total Carbohydrate:35
- Total Fat:16
