Graham Cracker Cupcakes
1 ½ cups of graham cracker crumbs
½ cup of flour
2 ½ teaspoons of baking powder
½ cup of butter, softened
¾ cup of sugar
1 teaspoon of vanilla
¾ cup of milk
In a small bowl combine the crumbs, flour and baking powder; set aside.
Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time. Beating well after each addition. Add the vanilla.
Alternately add flour mixture with milk, beating well after each addition.
Bake at 350F degrees for 22-25 minutes or until done. Cool in pans for 15 minutes. Remove from pans and place on a wire rack.
Cut a small slit in the top of warm cupcakes, and insert a half of a snack size Hershey bar.
Swiss Meringue Marshmallow Frosting
1 1/4 cups granulated sugar
4 egg whites
1-2 teaspoons vanilla extract, optional
Combine egg whites and sugar in the top of a double boiler (or a glass bowl over but not touching a pan of simmering water). Whisk constantly over medium-high heat until mixtures reaches 160°F, about 5 minutes. Pour egg white mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high for 6 minutes or until room temperature. Add optional vanilla extract 1 teaspoon at a time until desired flavor.
Frost cupcakes and dust with cinnamon and top with remaining half of Hershey bar.