Chocolate S'mores Cupcakes

sugar

flour

egg

graham cracker crumbs

butter

oil

sour cream

coffee

cocoa powder

sugar

marshmallow fluff

Combine graham cracker crumbs with melted butter and sugar and press them into the cupcake liners to create the graham cracker bottom.

Whisk together the dry ingredients and wet ingredients in separate bowls, then add the wet to the dry and stir.

Add hot coffee or hot water to the batter and stir to combine.

Divide batter into each cupcake liner until ⅔ of the way full, then bake.

Create the well in the center of each cooled cupcake.

Fill each cupcake with marshmallow fluff - this is best done with a piping bag.

Soak the graham crackers to soften, then add it to the creamed butter and sugar.

Add additional heavy cream and beat until the graham cracker frosting is light and fluffy.

Make the graham cracker buttercream, then add the buttercream and marshmallow fluff to a sheet of plastic wrap, roll it up, and add it to a piping bag.

Pipe the swirled buttercream on top of each cupcake. Carefully toast the marshmallow portion only using a kitchen torch (optional).