S Mores Cup Cakes

Ingredients: CUPCAKES 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed) 3/4 cup (95g) all-purpose flour (spoon & leveled) 1/2 teaspoon baking soda 3/4 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, at room temperature* 1/2 cup (100g) granulated sugar 1/2 cup (100g) light brown sugar 1/3 cup (80ml) vegetable oil (melted coconut oil works too) 2 teaspoons vanilla extract 1/2 cup (120ml) buttermilk*

MARSHMALLOW FILLING 1/4 cup (60g) unsalted butter, softened to room temperature 2/3 cup JET-PUFFED marshmallow creme (Fluff) 1/2 teaspoon vanilla extract 2 Tablespoons (30ml) heavy cream* 3/4 - 1 cup (90-120g) confectioners' sugar 1/4 teaspoon salt

MILK CHOCOLATE FROSTING 1 and 3/4 cups (210g) confectioners' sugar 1/4 cup (21g) unsweetened cocoa powder 1/2 cup (115g) unsalted butter, softened to room temperature 2 Tablespoons (30ml) heavy cream* 1 teaspoon vanilla extract salt, to taste TOPPING 12 JET-PUFFED marshmallows 4 full-sheet graham crackers, crushed

Directions: Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.