1 box of chocolate cake mix
5 egg whites, at room temperature
1 cup of granulated sugar
1/4 teaspoon of cream of tartar
1 teaspoon of vanilla extract
1 cup of crushed graham crackers
How to Make:
Pre-heat oven to 350 degrees and line 2 muffins pans with 20 cupcake liners.
Prepare the cake mix according to the package directions.
Divide the batter evenly among the muffin cups.
Bake for 20 to 22 minutes or until the cupcakes bounce back when pressed.
Let them cool in the pan for 5 minutes, then remove the cupcakes from the pan and let them continue cooling on wire racks.
Meanwhile, combine the sugar, egg whites and cream of tartar in a medium bowl. Set it over a pot filled with a couple of inches of barely simmering water.
Whisk the mixture frequently to prevent the egg whites from cooking. Heat til 160 degrees.
Remove the bowl from the heat and whisk the egg mixture until stiff peaks form. Stir in the vanilla extract.
Top each cupcake with a spoonful of frosting and sprinkle with graham cracker crumbs.
Top with another spoonful of frosting.
Use a small kitchen torch to gently toast the tops
of the frosting, if wanted.