Gluten And Dairy Free Smores Cupcakes

1.
Preheat oven to 350 degrees F.
2.
Make the crust: Combine the graham cracker crumbs, sugar, and melted butter, mixing well.
3.
Line a muffin tin with baking cups, then press 1 Tablespoon of the crust into each cup.
4.
Refrigerate for 1 hour.
This step can be skipped, but it will result in a crumbly crust.
5.
Then sprinkle 1/2 teaspoon of dairy free mini chocolate chips into each cup.
6.
Lets make the cupcakes: Beat cake mix, water, softened butter, and 3 whole eggs in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down bowl occasionally.
7.
Pour batter into each cup until full.
8.
Bake 18-23 minutes.
9.
Then remove from oven and allow cupcakes to cool completely.
10.
Lets make the marshmallow fluff frosting: In a saucepan, mix together the agave nectar and cream of tartar.
11.
Bring to boil, stirring constantly.
Once it boils, reduce heat to low and let simmer.
Stir occasionally.
12.
While thats simmering, beat the 2 egg whites and vanilla together until foamy.
13.
Add a pinch of salt and continue beating until it forms stiff peaks.
This takes from 3 to 5 minutes.
14.
Turn the speed to low on your mixer and pour in the agave mixture.
15.
Beat on medium high until the frosting is glossy and well combined, 2 to 3 minutes.
16.
Frost the cooled cupcakes then grate some dairy free chocolate over the top for garnish from your chocolate bar.