S'more Cupcakes

Makes one dozen s'more cupcakes

Ingredients:

Cupcake:

• 1/2C unsalted butter, softened
• 1C granulated sugar
• 2 egg's
• 2 tsp vanilla extract
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 tsp baking powder
• 1 1/2C all purpose flour
• 1/2 C graham cracker crumbs (about 3 whole crackers)
• 3/4 C milk

Directions:

1. Preheat oven to 350°F. Line a cupcake pan with 12 liners.
2. In a large bowl or stand mixer, cream butter with sugar. Mix in egg and vanilla, scraping bowl as needed. Add remaining dry cupcake ingredients, mixing until fully incorporated. Finally, slowly add in milk, mixing just until no streaks remain and batter is smooth. Evenly distribute batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Marshmallow Filling:

• 2 egg whites
• 1/2C granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

1. In a heatproof bowl over a saucepan of simmering water, whisk together egg white, sugar and cream of tartar, until sugar dissolves. Continue whisking over simmering water until egg white mixture is warm to the touch. Remove from heat. Using a hand mixer or stand mixer, beat until still peaks form, about 12minutes. Add in vanilla in last 30 seconds.

1. Transfer marshmallow to a piping bagwith round piping tip or a large plastic bag with the corner cut off. Slice off tops and hollow out the centers of each cupcake, using a sharp knife. Be careful not to cut all the way to the bottom. Fill cupcakes with marshmallow.

Frosting:

• 1/2C unsalted butter, softened
• 5C powdered sugar
• 1/2C cocoa powder
• 1/2 tsp vanilla extract
• 1/4C milk

1. In a large bowl or stand mixer, cream 1 stick of butter. Sift together powdered sugar and cocoa powder, mix together with butter. Mix in vanilla and enough milk to desired piping or spreading consistency. Frost cupcakes immediately.

Chill in refrigerator for an hour and enjoy