S’mores Cupcakes

Instructions

Chocolate Cupcakes

1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
6. Fill cupcake liners 3/4 full. Bake for 18 minutes or until a toothpick comes out clean.
7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Graham Cracker Filling

1. In a small bowl, combine graham cracker crumbs, butter and sugar. Mix together until completely incorporated.
2. Reserve 1/4 cup for garnish.

Marshmallow Frosting

1. Cream together the butter and marshmallow fluff.
2. Add the sugar, vanilla and salt and mix on high until combined.
3. Add enough cream until you get your desired consistency.
4. Beat on high for 5 minutes or until light and fluffy.

Assembly & Garnish

1. Using an apple corer, remove the center of each cupcake.
2. Fill each cupcake with the graham cracker filling. Pack the filling tightly into each cupcake by pressing down and adding more until the filling reaches the top.
3. Using a Wilton 1M tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
4. Place 1/2 a square of chocolate onto the top of the frosting.
5. Sprinkle reserved graham cracker filling onto the frosting.
6. Keep stored in an air tight container up to a week.