S'mores Cupcakes

I must say, these are sooooooo good! One of my favorites. I injected the core of these graham-crust bottomed chocolate cupcakes with a marshmallow cream filling. Mounded just enough marshmallow cream on the tops of the cakes to stick the mini-marshmallows on top. Then I toasted the tops with a kitchen torch and garnished with a single Hershey's square. Super adorable, delicious, and perfect for the summer months.

Ingredients:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 5 1/3 tbsp. unsalted butter, melted
• 8 oz. bittersweet chocolate, finely chopped
• 2 cups plus 2 tbsp. sugar
• 1¾ cups all-purpose flour
• ¾ cup plus 1 tbsp. cocoa powder
• 1½ tsp. baking powder
• 1½ tsp. baking soda
• 1 tsp. salt

• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup boiling water

Directions:

• Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
• To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
• Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
  
  Marshmallow Cream Filling:
  

  1

  jar (7 oz) marshmallow creme

  1/2

  cup butter or margarine, softened

  2

  cups powdered sugar

  1

  to 2 teaspoons milk

In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable.