Ooey Gooey S’Mores Cupcakes

• FOR THE CUPCAKES:
• 1-1/2 cup All-purpose Flour
• 3/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 4 whole Graham Crackers, Finely Crushed
• 6 Tablespoons Butter, Softened
• 3/4 cups Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 1/2 cups Milk
• _____
• FOR THE GANACHE:
• 4 ounces, weight Semisweet Chocolate
• 1/3 cups Cream
• _____
• FOR SERVING:
• 1 container Marshmallow Fluff (7 Ounce Jar)

1. Preheat oven to 350 degrees F. Grease a 12-count cupcake tin.
2. Mix together the flour, baking powder, salt and graham cracker crumbs. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one by one followed by the milk and the dry ingredients, alternately. Beat until mixture is a smooth batter.
4. Fill greased cupcake tins 3/4th of the way full with batter and bake for 30 minutes until light and springy. Pop cupcakes out of tins and set aside to cool completely while you make the ganache.
5. To make the ganache, first put the chocolate chips into a heatproof bowl. Then bring the cream to a simmer on the stove (watching not to scald) and then pour hot cream over chocolate. Stir until smooth and let cool for half an hour.
6. Stuff ganache into a plastic baggie, snip off the corner of the bag and carefully frost the cupcakes. Into another plastic baggie with with the corner cut off (or you can use a pastry bag), add the marshmallow fluff. Add a dollop of fluff to the top of each cupcake.
7. Enjoy!

allpurpose, baking powder, ubc, graham crackers, butter, sugar, eggs, vanilla, milk, ganache, weight semisweet chocolate, cream, marshmallow

Taken from tastykitchen.com/recipes/desserts/ooey-gooey-se28099mores-cupcakes/ (may not work)