Smores Cupcakes

Susan’s Chocolate Cake
3 eggs
1 Cup Oil
½ Cup buttermilk
1 ¾ Cup Sugar
1 teaspoon vanilla
1 teaspoon Salt
1 teaspoon baking soda
¼ teaspoon cinnamon
2 Cups unsifted flour
½ Cup cocoa
1 Cup boiling water
Preheat oven to 325 degrees. Mix all ingredients except water. Add boiling water after ingredients are mixed well together. Fill cupcakes 2/3 full or two ice cream scoops full. Bake for 20 minutes. Makes 24 regular cupcakes or about 48 mini.
To use this recipe for a 9 x 13 cake bake at 350 for 30 – 35 minutes.



Marshmallow Frosting (This frosting really tastes like a toasted marshmallow after you brown the top, so yummy)

2 (large) egg whites
1 cup sugar
6 Tablespoons water
1 Tablespoon light corn syrup
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup miniature marshmallows
1 teaspoon vanilla extract



Directions-
1. In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.
2. Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes.
3. Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.
4. In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.
5. Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla. Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.


Frost cooled Chocolate Cupcakes with Marshmallow frosting. We used a large french tip. Use a match or a kitchen torch to brown the frosting. Top frosted cupcakes with a piece of Hershey's chocolate, and a piece of graham cracker.