Símores Cupcakes with Toasted Marshmallow Frosting
Yield: 24-ish cupcakes
For the graham cracker crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
2 Hershey’s bars, broken into small pieces or roughly chopped
For the cake:
1 chocolate or devil’s food cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small package of instant chocolate pudding mix
1 cup full-fat sour cream
For the frosting:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
2 Hershey’s bars, broken into pieces along the scored lines
To make the cake batter, combine all ingredients and mix until moistened and you don’t see any lumps. Be careful not to overmix – your cupcakes will be dry. I have found that I have the best luck with this recipe with a Duncan Hines cake mix – which is bizarre because I’m definitely a Pillsbury girl. I have used Jell-O pudding and store brand and haven’t seen a difference in that. This batter will be thick, as it makes a dense cupcake. I found this recipe to use when I make cakes to decorate, but the cake is SO good, I use almost all the time. (This mix also makes great flavored cakes – I have done a pineapple cake mix and coconut pudding, a yellow cake mix and butterscotch pudding… there are so many possibilities!)
Divide the batter evenly between the prepared cupcake liners, filling each about 3/4 of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
To make the frosting, place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
I then put the frosting into a piping bag with a large star tip and piped the icing unto the cupcakes into a swirly tower. I borrowed a kitchen torch from a friend and toasted the tops of all of the cupcakes. I found that if I held the torch steady and rotated the cupcake, I got better results. Then place one square of the Hershey’s bar into the frosting on each cupcake and devour.