Perfect S’mores Cupcakes

To make marshmallow filling:

  1. In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch the bottom of the bowl). Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. At the end add vanilla and mix well.
  2. Transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes.

To make the ganache:

  1. On a low heat in a small sauce pan melt chopped milk chocolate with 1/2 Tablespoon vegetable oil, stirring until it’s completely smooth. Remove from heat and add cold heavy whipping cream, stir well until it’s evenly combine. Using a spoon spread the ganache onto the cupcakes. If the ganache is to runny place it in the fridge briefly to set before top the cupcakes.
  2. Store in the fridge.

Enjoy!!

Adapted from: omgchocolatedesserts.com

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