S’mores Cupcakes

For the cupcakes:
Preheat oven to 350 F. Line two 12-count muffin tins with paper liners (recipe makes 20-24 cupcakes). Set aside.

In a bowl, mix flour, cocoa powder, salt, baking soda and baking powder. Set aside.

In a measuring cup, mix together cooled coffee and milk. Set aside.

In the bowl of a stand mixer, beat butter and sugar for 5 minutes. Add eggs, one at a time. Slowly add in dry ingredients alternating with coffee mixture (about 3 additions of each). Pour batter into the cupcake liners, about 1/2 full.

Bake in a 350 F oven for 15-20 minutes. Remove from oven and allow them to cool before topping.

For the ganache:
Melt chocolate with cream in a double boiler until smooth. Spoon ganache over cooled cupcakes, sprinkle immediately with crushed graham crackers. Set aside.

For the frosting:
In a mixing bowl, beat butter, marshmallow cream, powdered sugar and heavy cream for 3-5 minutes, until fluffy. Add more heavy cream if necessary to get desired consistency.

To frost cupcakes, fill a decorator bag with the frosting and pipe onto the cupcakes. Sprinkle immediately with chopped chocolate. ENJOY!