S’mores Cupcakes

S’mores Cupcakes

2 eggs, separated
1/3 cup butter
1/4 cup honey
1/4 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cup graham cracker crumbs
1/2 cup flour
1 1/2 tsp baking powder
1/3 cup milk
1 cup marshmallow fluff

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.

Chocolate Buttercream Frosting

1/2 cup butter, softened
2 cups powdered sugar
4 tbsp cocoa powder
1 tsp vanilla
2 tbsp heavy cream, half and half, or milk

Beat all ingredients together until fluffy and smooth. Pipe or spread on cupcakes.