Seasonal S'mores Cupcakes with Chocolate Ganache -

Cupcakes

1 ½ cups graham cracker crumbs (about 12 graham crackers ground in the food processor)
1 ½ cups all-purpose flour
2 ½ teaspoon baking powder
½ cup (1 stick) butter
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup whole milk

Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Whisk together graham crumbs, flour, baking powder in a medium bowl. In a large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating to blend eggs into creamed butter and sugar. Beat in vanilla. Add graham cracker mixture also adding milk. Divide batter among muffin cups. Bake for 22 minutes or until a toothpick comes out clean. Transfer cupcakes to a wire rack and cool completely.
When cooled, use a sharp knife to cut out the center of the cupcake, about 2 inches deep. Using a knife fill the holes with marshmallow crème until filled. Allow marshmallow crème to set and fill where levels have reduced.
Chop up chocolate and place in a medium bowl. In a saucepan, bring whipping cream to a boil then pour over chocolate. Stir until completely blended. With a spoon, pour on top of cupcakes. Decorate with sugar decorations (optional).

Seasonal S’mores Cupcakes with Chocolate Ganache