Preheat oven to 350°F, and line a 12-cupcake tin with liners.
In a bowl, combine the graham cracker, brown sugar, salt, and cinnamon.
Mix in the butter until evenly coated.
Divide among the cupcake tins, and firmly press into the bottom.
Bake for 7 minutes until just set.
In a bowl, sift the dry ingredients, and mix to combine.
In a separate bowl, cream the butter and sugar until lightened.
Whisk in the egg until fluffy.
Mix in the vanilla extract, sour cream, and oil until incorporated.
Add in half of the dry ingredients, and mix until barely combined.
Add in the milk and coffee until incorporated, and fold in the last of the dry ingredients.
Divide among the cupcakes, and bake for 18-22 minutes, until a toothpick inserted into the center comes out with moist crumbs, rotating halfway.
Cool the cupcakes in the tins for 3 minutes before removing and cooling completely on a wire rack.
In a bowl, add in the egg whites, sugar, cream of tartar, and salt.
Place over a pot of simmering water, and whisk constantly until the mixture is warm.
Remove from the heat, and whisk until stiff and glossy.
Add in the vanilla extract until incorporated.
Place the frosting into a piping bag fitted with the desired tip.
Pipe the frosting on each cupcake.
Toast the marshmallows using a blow torch, and top with crushed graham crackers.
Enjoy!
S'mores Cupcakes https://www.closethecooks.com/2020/07/28/smores-cupcakes/ July 28, 2020