How to make S’more Cupcakes

Cupcakes:

1. Combine 1 cup of graham cracker crumbs and 1/4 cup of melted butter. Scoop a heaping tablespoon into each cupcake paper, pressing down to cover the bottom. Set aside.
2. Beat 1/2 cup of butter on high speed until soft, about 30 seconds. Add in brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds after each . Set aside.
4. Mix together flour, graham cracker crumbs, baking powder, and salt in a bowl.
5. Measure out milk and vanilla together in a separate bowl.
6. Add the flour and milk mixture to the butter/sugar mixture. Beat to combine.
7. Fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).
8. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.
9. Remove cupcakes and let it cool down for 20 – 30 minutes.
10. After the cupcakes have cooled, use a knife and cut a hole into the cupcakes. Fill with chocolate fudge filling . (you may put the top back on to prevent marshmallow frosting from seeping in)
11. Top each filled cupcake with marshmallow frosting with agreased spatula. [if using homemade marshmallow frosting, remember to frost right after whipping for easy handling. ]
12. Decorate with chocolate drizzles and graham cracker crumbs.