S’mores Cupcakes

Ingredients

• 2 whole Eggs, Separated
• ⅓ cups Butter
• ¼ cups Honey
• ¼ cups Sugar
• 1 teaspoon Vanilla
• ½ teaspoons Salt
• 1 cup Graham Cracker Crumbs
• ½ cups Flour
• 1-½ teaspoon Baking Powder
• ⅓ cups Milk
• 1 cup Marshmallow Fluff
• _____
• FOR THE FROSTING:
• ½ cups Butter
• 2 cups Powdered Sugar
• 4 Tablespoons Cocoa Powder
• 1 Tablespoon Vanilla
• 2 Tablespoons Heavy Cream, Half-and-Half, Or Milk

Preparation Instructions

For the cupcake:

Preheat oven to 350 degrees.

Beat egg whites with an electric mixer until stiff peaks form. Set aside.

In the bowl of a stand mixer, beat butter, honey, sugar, vanilla, and salt until well combined. Mix in egg yolks.

Combine graham cracker crumbs, flour, and baking powder. Add to butter/sugar mixture alternately with milk, beating well after each addition. Gently stir in egg whites until well blended.

Spoon batter into paper-lined baking cups 2/3 of the way full. Bake for 18-20 minutes and then cool completely.

With a knife, cut a circle in the tops of the cupcakes and scoop out the insides and set aside. Pipe in marshmallow cream and cover with the reserved cupcake top.

For the frosting:

Beat together butter, powdered sugar, cocoa powder, vanilla, and milk until well combined. You may need a bit more milk or powdered sugar to get the consistency that you like.