S'mores Cupcakes

These s'mores cupcakes aren't just regular cupcakes. These are the kind of cupcakes you bake twice in a week because people are asking for s'more of them (s'more of them...get it?). These are the kind of cupcakes that make people overlook your silly puns because they are just that good. The best part, I think, is that these are not chocolate cupcakes. There's no chocolate frosting, either. I know that in a good s'more, the best part is that chocolate bar chunk. That can't be replicated through the cake or the frosting. As such, you will find chunks of chocolate within a yellow graham cracker cake cupcake and again on top of the marshmallow frosting when paired with crispy graham crackers. The result? Not only do these cupcakes keep the taste of s'mores, but they keep the texture (or as my friends call it, the all important "mouth feel").

Cupcake:

Ingredients:

• ¾ cup (1 ½ sticks) unsalted butter
• 1 ½ cup granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 ¼ cup sour cream
• 1 ¾ cup all-purpose flour
• 2 Tablespoons cornstarch
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup graham cracker crumbs
• ½ cup chocolate chunks

Recipe:

1. Cream together butter and sugar for about 3 minutes.
2. Turn the mixer down to low and add each egg 1 at a time.
3. Turn off the mixer and add vanilla, almond and sour cream. Mix on low to incorporate and then on high for 1 minute.
4. Sift together flour, cornstarch, baking soda, baking powder and salt in a separate bowl.
5. Add flour mixture to the batter on low until combined.
6. Use a spatula to stir in chocolate chunks and graham cracker crumbs.
7. Pour batter into cupcake pans and bake for 18-22 minutes.

Frosting:

Ingredients:

• 1 jar marshmallow cream
• 1/2 cup softened butter (1 stick)
• 1/2 teaspoon salt
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1-2 teaspoons milk
• 1/2 cup chocolate chunks
• 1/2 cup graham cracker crumbs

Recipe:

1. Beat butter, marshmallow cream, powdered sugar, and vanilla at a medium speed for 2-3 minutes until fluffy.
2. Beat in milk 1/2 teaspoon at a time until the desired thickness.
3. Spread or pipe onto cupcakes.
4. Top with chocolate chunks and graham cracker crumbs.