I have a few changes to make to the frosting before they're State Fair ready... but they are really delicious! You can taste the graham crackers floating around in the cupcakes and the toasted frosting makes you feel like you're camping!
4 graham crackers
1 1/2 cups flour
1 1/2 cups sugar
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoons baking soda
3/4 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
3/4 cup boiling water
Crush the graham crackers into large crumbs and divide evenly into the liners.
Combine the flour, sugar, cocoa, baking powder, baking soda and salt.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until completely combined. Add boiling water ¼ cup at a time, carefully mixing after each. Beat on high speed for about 1 minute.
Scoop batter evenly into the cupcake liners over the graham cracker crumbs. Bake until a toothpick comes out clean.
Now, the frosting I used was a meringue… which was delicious. And we “toasted” them momentarily in the broiler, but I have some ideas using giant marshmallows and chocolate ganache…
2 large egg whites
1/2 cup of sugar
1/8 tsp. cream of tartar
1/2 tsp. vanilla extract
In the bowl of a stand mixer, whisk the egg white, sugar and cream of tartar.
Place the bowl over a pot of boiling water and mix until the sugar is dissolved and the eggs are slightly warm to the touch.
Place the bowl in the stand mixer and whisk on low speed for a minute. Slowly increase the speed until you’re mixing at high speed. Whisk the frosting for 5-7 minutes or until glossy peaks form. Add the vanilla.
Frost the cupcakes using a spoon or a frosting tip. Broil the cupcakes for a few minutes to toast the frosting.