Smores Cupcakes Recipe in 50 Minutes

Instructions:

1. Preheat the oven to 350°F (175°C). Sift together all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt to remove lumps.
2. Whisk in the eggs, milk, melted butter, and vanilla extract until the batter is glossy and smooth.
3. Fill cupcake liners 2/3 full and bake for 18-22 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
4. Allow cupcakes to cool completely. Use a small knife or apple corer to remove the center 1-inch of each cupcake.
5. Pipe a generous dollop of marshmallow fluff into the cavity and press a pinch of crushed graham crackers onto the top to seal the filling.
6. Whip egg whites and cream of tartar to soft peaks, gradually adding sugar until stiff, glossy peaks form, then stir in vanilla extract.
7. Pipe high swirls of meringue onto each cupcake and toast the peaks using a kitchen torch or oven broiler until mahogany-colored.
8. Dip the edges of the cupcake into melted semi-sweet chocolate and roll in graham cracker crumbs for the final garnish.