S'mores Cupcakes

Ingredients:

Graham cracker crust

• 1.5 cups crushed graham crackers
• 4 tbsp (55 g) butter, melted
• 1/4 cup sugar

Cupcakes

• 2 cups premium flour
• 2 tbsp. sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons of baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 cup of sour milk or kefir at room temperature
• 1 cup of warm water
• 0.5 cups vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Marshmallow glaze

• Whites of 8 large eggs, room temperature
• 2 tbsp. sugar
• 1/4 tsp cream of tartar
• 2 tsp vanilla extract

Decoration

• 3 sheets graham crackers, broken into 24 pieces
• 110 g semi-sweet chocolate, broken into 24 pieces
• Special equipment: kitchen burner

Preparation:

1. Preheat oven to 175°C. Line two standard 12-cup muffin tins with paper liners.
2. Graham cracker crusts:
   
   In a small bowl, combine crushed graham crackers, butter, and sugar until smooth. Spoon 1 heaping tablespoon into the bottom of each muffin tin and bake until golden brown and set, 5-7 minutes. Set aside to cool.
3. Cupcakes:
   
   In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, water, and oil and whisk until smooth. Add the eggs and vanilla extract and mix until smooth. Divide the batter among the muffin tins, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs, 12-15 minutes.
4. Let cool in the pans on a wire rack for about 5 minutes, then remove the cupcakes from the pans and let cool completely.
5. Marshmallow glaze:
   
   Combine the egg whites, sugar, and cream of tartar in a heatproof bowl set over a saucepan of simmering water. Whisk constantly until the sugar dissolves and the whites are warm and smooth to the touch, 3-5 minutes.
6. Transfer to the bowl of a stand mixer fitted with a whisk attachment and beat on low speed, gradually increasing to medium, then high. Beat until stiff, glossy peaks form, about 7-10 minutes. Reduce mixer speed and beat in the vanilla extract.
7. Decorate the cupcakes with frosting. Lightly toast the frosting using a handheld kitchen torch. Top each cupcake with a graham cracker and a chocolate chip.