S'mores Cupcakes

Ingredients:

For the Crust:

• 1 package graham crackers
• 1/4 cup granulated sugar
• 1/4 cup salted butter, melted

For the Cupcakes:

• 1 cup all purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsweetend cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup hot water (not boiling)
• 1/4 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 egg

For the Buttercream:

• 1 cup (2 sticks) unsalted butter, room temperature
• 7 ounces (one small container Jet Puffed), marshmallow cream
• 1 teaspoon pure vanilla extract
• 2 cups powdered sugar

For the Topping:

• 4-5 graham crackers, crushed
• 12 graham cracker pieces
• 12 pieces of a Hershey's Milk Chocolate Bar (I prefer the snack sized ones)
• 12 mini marshmallows

Directions:

For the Crust:

1. Preheat oven to 350 F. Line a cupcake pan with 12 liners. Set aside.
2. Pulse the graham crackers in the bowl of your food processor* until fine crumbs form. Pulse in the sugar and then the melted butter.
3. Add a generous tablespoon of the crumbs to each of your liners. Press down firmly in each one. You may have extra crumbs left.
4. Bake for 5 minutes. Allow to cool before adding the cupcake batter.

For the Cupcakes:

1. In a large mixing bowl, add in the flour sugar, cocoa powder, baking powder, baking soda and salt. Whisk together and set aside.
2. Add in the vanilla, vegetable oil, water and egg. Whisk together until well incorporated. This batter will be very thick, much like brownie batter.
3. Divide the bater evenly among the cupcake liners. Fill each about 3/4 the way full.
4. Bake for 22-25 minutes until a toothpick inserted comes out clean. Allow the cupcakes to cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling completely.

For the Buttercream:

1. Add the butter to a large mixing bowl. Mix with an electric mixer for 2-3 minutes until light and fluffy. Beat in the marshmallow cream for 2-3 additional minutes until it becomes light and fluffy. Beat in the vanilla.
2. Beat in the powdered sugar 1/2 cup at a time, scraping the bowl as needed, until all of the powdered sugar has been mixed in.
3. Add the frosting to a piping bag and snip off the tip. Pipe the buttercream in a swirl to the tops of all of the cupcakes as pictured.

For the Topping:

1. Place 4-5 graham crackers in a ziplock bag and zip, being sure to get most of the air out of the bag. Crush the graham crackers with a wooden spoon or preferred kitchen tool. You can crush them as fine chunks or as large as you desire. Sprinkle this over the tops of each cupcake.
2. Top with one of the graham cracker pieces, a piece of chocolate and a mini marshmallow as pictured. Enjoy!

*Store in an airtight container at room temperature for up to 3 days.

*If you don't have a food processor, you can crush your graham crackers for the crust in a ziplock bag just as described in step 1 of the topping. You can then mix in the sugar and melted butter in a small bowl.

Makes 12 Cupcakes