Summer S’Mores Cupcakes

Ingredients

• For the Cupcake:
• 1 stick of butter, soft
• 3/4 C white or brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 3/4 C all purpose flour
• 1/2 C unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2/3 C milk
• For the Buttercream:
• 1 stick butter, soft
• 225 grams of powdered sugar
• 1/4 tsp vanilla
• 1/2 C graham cracker crumbs
• 1-2 tbsp milk
• Optional:
• Chocolate syrup
• Toasted Marshmallows

Instructions

1. Pre-heat your oven to 350 degrees and line your cupcake tin with liners of your choice.
2. In a bowl, whisk together your dry ingredients. Set aside.
3. In the bowl of a stand mixer add your butter and sugar and cream together.
4. Add in your eggs, one at a time until fully incorporated. Add in your vanilla.
5. Alternating your dry ingredients and your milk, combine until you have a smooth mixture. Give it one last blast for 20 seconds and then you're ready to fill your liners.
6. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.
7. While your cupcakes are baking, you can toast up your marshamallows. You can use any size you prefer - I used jumbo and cut them in half after they were toasted. I put mine on a parchment lined baking sheet and put them under the broiler in my toaster oven. I didn't set a timer. I just watched them until they started turning brown. Once they're done, set them aside and let cool.
8. While your cupcakes are cooling, put together your butter cream.
9. Cream your butter until it is light and fluffy. Add in your powdered sugar a half at a time. Add in your graham cracker crumbs and your milk and mix until fluffy.
10. You're ready to assemble!