PIES AND TACOS
Let’s make S’mores Cupcakes today!
Let the Milk Chocolate ganache cool before using it to fill cupcakes and make the frosting.
You can prepare it ahead and refrigerate, but bring to room temperature before mixing with buttercream.
You can use semi-sweet or dark chocolate for the ganache, but I chose milk chocolate because that’s how I like my s’mores—and my s’mores cupcakes!
To make the marshmallow frosting, melt sugar, egg whites, cream of tartar, and salt over a double boiler, heating to 140ºF for safety.
Then whip the syrup into stiff peaks meringue. This tip is what I used to pipe the frosting.
These S’mores Cupcakes are some of my favorites now and I hope you enjoy them too!
Topped with Marshmallow Frosting!