S'More Cupcakes

• 3 cups flour
• 2 cups sugar
• 1/3 cup cocoa powder Hershey's
• 1 cup oil Crisco
• 2 eggs
• 1 cup buttermilk
• 1 cup tap water
• 2 teaspoons soda
• 1 teaspoon salt
• 2 teaspoons vanilla
• 1 1/2 cups graham cracker crumbs from about 20 squares
• 1/3 cup unsalted butter melted
• 9 ounces bittersweet chocolate finely chopped, or you can also use Milk chocolate
• 2 egg whites
• 1/4 teaspoon salt
• 1/4 cup sugar
• 3/4 cup light karo syrup
• 1 1/2 teaspoons vanilla

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. To make a sheet cake instead, simply grease and flour a large deep cookie sheet.
3. The amazing thing about this cake recipe, is that you put all the ingredients in your bowl at the same time. Using a hand mixer, blend the ingredients until well mixed. Don't over blend, a few small lumps are fine.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture.
7. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
8. DIRECTIONS FOR FROSTING:
9. Beat together 2 egg whites & 1/4 tsp. salt with a mixer until very frothy. Add 1/4 cup sugar very SLOWLY, and beat until smooth & glossy. SLOWLY, add 3/4 Cup light Karo Syrup, & beat until it holds stiff peaks. Gently fold in 1 1/2 tsp. vanilla.
10. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake.
11. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

flour, sugar, cocoa powder hershey, oil crisco, eggs, buttermilk, water, soda, salt, vanilla, graham cracker crumbs, butter, chocolate, egg whites, salt, sugar, light karo syrup, vanilla

Taken from www.yummly.com/recipe/S_more-Cupcakes-1671081 (may not work)