S’mores Cupcakes – Bon Appetit RSVP

Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners.

Whisk graham crumbs, flour, baking powder and pinch of salt in medium bowl. Set aside.

Beat butter and sugar in a mixing bowl until light and fluffy.

Add eggs, one at a time, beating to blend between additions.

Beat in vanilla.

Add graham cracker mixture in 3 additions alternately with milk in two additions, beginning and ending with the graham cracker mixture.

Divide batter into muffin cups Bake cupcakes until a tester inserted into the middle comes out clean; 18 to 22 minutes. Transfer to a wire rack and cool completely.

Place chocolate in medium bowl.

Warm whipping cream just to boil in small saucepan and pour over chocolate.

Let sit for 1 minute; stir until smooth. Cool ganache to lukewarm.

Using an apple corer, melon baller or even a half teaspoon, core about an inch of cake out of each cupcake in the center.

Spoon 3/4 cup marshmallow creme into resealable plastic bag, pushing into bottom corner. Cut 1/2 inch off the corner and pipe marshmallow into the holes of each cupcake (I found that keeping some water handy and wetting the tip of my finger helped a lot when pushing the creme into those holes so my fingers didn't become a sticky mess...wait, I found that out AFTER the fact!).

Spread a layer of chocolate ganache over each cupcake.

Preheat broiler. Coat rimmed baking sheet with nonstick spray.

Spoon dollops of the marshmallow creme onto the sheet.

Broil until lightly charred, 1 to 2 minutes. Spoon a dollop of charred creme over each cupcake and if desired, garnish with a piece of graham cracker.