so… Nicole, Mary, and I made cupcakes as mentioned in my previous post…

They were smores cupcakes as designed by Chockylit @ www.cupcakeblog.com

Here are the pictures:

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repost of recipe:
S’mores Cupcakes!

Graham Cracker Cupcakes
15 regular cupcakes / 350 degree oven

1 cup graham cracker crumbs, from 6 whole graham crackers
1/4 cup (1/2 stick) melted butter
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/3 cup graham cracker crumbs, from 2-1/2 whole graham crackers
1 teaspoon baking powder
1/8 teaspoon salt
2/3 cup milk
1 teaspoon vanilla
Marshmallow Fluff
Large marshmallows (for topping)

1. Combine 1 cup of graham cracker crumbs and melted butter.
2. Scoop a heaping teaspoon into each cupcake paper, pressing down to cover the bottom.
3. Beat butter on high speed until soft, about 30 seconds.
4. Add brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
5. Add eggs one at a time, beat for 30 seconds after each.
6. Whisk together flour, graham cracker crumbs, baking powder, and salt in a bowl.
7. Measure out milk and vanilla together.
8. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
9. Add about one third the milk/vanilla mixture and beat until combined.
10. Repeat above, alternating flour and milk and ending with the flour mixture.
11. Scoop into cupcake papers three-quarters full.
12. Bake for 20-22 minutes until a toothpick comes out clean.

(for the chocolate frosting, I’m going with this recipe: FoodNetwork
3 cups confectioners’ sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3 – 4 tablespoons heavy cream
1 teaspoon vanilla

Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla.

Assembly: marshmallow fluff

1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with fluff.
3. Replace the top of the cone.
4. Scoop a tablespoon of ganache on top of each cupcake. Smooth with a small offset spatula. (I dip the spatula in hot water, wipe off, then smooth.)
5. Top with a marshmallow and toast with a culinary torch.