S'Mores Cupcakes

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Prep Time

25mins

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Time to Table

2hr

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Serves

24

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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

  1. Heat the oven to 350 degrees. Line 24 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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