S'mores Cupcakes

Crust
2.66 cup, crushed Graham Crackers, plain, honey, or cinnamon
18 tsp Granulated Sugar
9 tbsp Butter, unsalted

Cake
1 cup Granulated Sugar
1.75 cup Flour, white
6 tbsp Cocoa, dry powder, unsweetened
6 tbsp cocoa powder, Hersheys Special Dark, unsweetened
1 tsp Salt
1.5 tsp Baking Powder
1.5 tsp Baking Soda
1 cup Milk, nonfat (skim milk)
1 cup Canola Oil
2 large Egg, fresh, whole, raw
2 tsp Vanilla extract, imitation, alcohol
1 cup boiling water

Marshmallow filling
0.25 cup Egg White--All Whites 100% liquid egg whites
.5 cup Granulated Sugar
0.5 tsp Cream Of Tartar
2 tsp Vanilla extract, imitation, alcohol

Chocolate Ganache
1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
20 tbsp Chocolate chips, Hershey's milk chocolate
.5 tbsp Canola Oil

Make the crust and bake at 325 for 6 minutes. Mix the dry ingredients, add the wet, except the boiling water. Mix for 2 minutes. Add boiling water and mix until combined. Batter will be thin. Cool and take out middles. Mix the egg whites, cream of tartar and sugar over a simmering double boiler until warm to touch. Remove from heat and beat until stiff peaks form. Pipe into cupcake holes. Melt the chocolate with the oil. Pour in cold cream and stir. Spread over cupcakes and filling.

Serving Size: This is a double batch and it makes 37 cupcakes but the middles and extras make the count 40. I had 6 extra crusts.

Number of Servings: 40

Recipe submitted by SparkPeople user 4MOMMYKB.