Smore Cupcakes

• 2 packages (sleeves) Cinnamon Graham Crackers
• 6 Tablespoons Butter
• 24 whole Large Marshmallows
• 3/4 cups Butter
• 2/3 cups Sugar
• 2 whole Eggs
• 1/2 teaspoons Vanilla
• 1-1/2 cup Flour
• 1-1/2 teaspoon Baking Powder
• 1 pinch Salt
• 2/3 cups Milk Minus 2 Tablespoons
• 1 tub Chocolate Frosting

1. Combine 6 tablespoons butter and graham crackers in a food processor until finely crumbed for crust and set aside.
2. Spread marshmallows onto a greased cookie sheet and turn oven to broil. Place marshmallows in oven for 1-3 minutes, until golden brown and soft. Remove from oven and cool slightly.
3. Preheat oven to 350F. Cream together 3/4 cup butter and sugar. Then add eggs, marshmallows, and vanilla and mix. Sift together flour, salt and baking powder and add to batter mixture. Add milk and mix.
4. Line two 12 muffin tins with cupcake liners and spray LIBERALLY with non-stick spray (these are sticky because of the marshmallows). Divide graham cracker crust into 24 cupcake liners evenly, pressing down with the back of a spoon.
5. Fill cups until 3/4 way full with batter.
6. Bake for 18-22 minutes, until a toothpick comes out cleanly when inserted. Cool and frost.

cinnamon, butter, marshmallows, butter, sugar, eggs, vanilla, flour, baking powder, salt, milk, chocolate frosting

Taken from tastykitchen.com/recipes/desserts/smore-cupcakes-2/ (may not work)