S’mores Cupcakes

For cupcakes…
With a whisk and small bowl, blend crumbs, flour, baking powder and salt.

In a mixing bowl, cream 3/4 cup sugar and 1/2 cup butter. Beat in eggs and 1 teaspoon vanilla. Blend dry ingredients into butter mixture, alternating with milk. Starting and ending with dry. Fill 12 regular sized muffin cups. Bake 23 minutes at 350F. Cool in pan on a rack. Poke a hole in tops of the cupcakes with your finger or a large stick of some sort.

For marshmallow…
In a small bowl sprinkle gelatin over 1/4 cup of cold water. Let soften 5 minutes.

In a medium saucepan, bring 1 cup sugar, syrup, a pinch salt, and 1 tablespoon plus 1 1/2 teaspoons water to a boil over medium-high heat. Boil 20 seconds. Add gelatin and vanilla and almond flavorings. Stir and boil 30 seconds longer. Pour into a mixing bowl. With the whisk attachment, gradually increase mixing speed to high. Beat till fluffy and cool. Immediately grease a cookie or small ice cream scoop. Use it to scoop marshmallow onto cupcake tops. Grease fingers and push centers of marshmallow down into the hole that you created in the top of the cupcakes. Continue greasing fingers and scoop as necessary.

Lastly, chocolate…
In a microwave safe dish, melt chocolate on low power – do this in 30 second increments stirring between each one. Once it’s smooth and melted, drizzle it onto the top of the cupcakes.