Smores Cupcakes in 45 Minutes

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar in a small bowl until the mixture resembles wet sand.
2. Place cupcake liners in a muffin pan and press 1 tablespoon (15g) of the graham mixture firmly into the bottom of each liner.
3. Preheat oven to 350°F (175°C).
4. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
5. Stir in warm water, vegetable oil, vanilla extract, and distilled white vinegar until the batter is smooth and glossy.
6. Pour the batter over the pressed graham bases, filling each liner approximately 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Use an apple corer or small knife to remove the center 1-inch of each cooled cupcake.
10. Pipe marshmallow fluff into the center cavity of each cupcake until filled to the top.
11. Beat softened butter and powdered sugar until pale and fluffy, then stir in heavy cream.
12. Pipe the frosting onto the cupcakes and use a kitchen torch or oven broiler to toast the tops until mahogany brown.
13. Garnish each cupcake with a half-square of milk chocolate.