S'more Cupcakes

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• 2 cups graham cracker crumbs
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs, separated
• 8 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup milk
• 2 ounces semisweet chocolate
• 1/4 cup heavy cream
• 1 tablespoon confectioners' sugar
• 1 cup butter
• 1 (7 ounce) jar marshmallow creme
• 3 cups confectioners' sugar
• 1 tablespoon milk

Recipe

• 1 preheat the oven to 350°f line 24 muffin tins with paper liners.
• 2 in a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
• 3 in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. transfer to a separate bowl and set aside.
• 4 replace the mixer bowl and fit with the paddle attachment. cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. mix in the egg yolks until well combined. stir in the vanilla extract.
• 5 add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated.
• 6 using a rubber spatula, fold in about a third of the egg whites to lighten the batter. gently fold in the remaining egg whites until completely incorporated.
• 7 divide the batter evenly in tins, about 2/3 full. bake the cupcakes for about 15 minutes or until a toothpick inserted in the center comes out clean. allow the cakes to cool in the pans for about 5-10 minutes, then remove and let cool completely.
• 8 combine ganache ingredients (semi-sweet chocoalte, heavy cream, and confectioners sugar) in a microwave-safe bowl. microwave on high for 20-30 seconds. whisk together until smooth. chill in refrigerator until ready to use.
• 9 once cupcakes are cool, cut divots into the middle of each cupcake (be sure not to cut all the way down to the bottom though). fill with chocolate ganache.
• 10 beat butter for marshmallow buttercream until fluffy. beat in marshmallow creme until incorporated.
• 11 add confectioner's sugar and beat until fluffy (3-5 minutes). if needed, add milk to achieve desired consistency.
• 12 frost cupcakes with buttercream and garnish with graham cracker crumbs and chocolate.