S'more Cupcakes With Marshmallow Frosting

Who doesn't love a good s'more?

1 3/8 C all purpose flour
7/8 C sugar
2 t baking powder
1/4 t salt
6 crushed graham crackers (or about 3/4 C graham cracker crumbs)
1/2 C butter
3 egg white
1/2 C milk (might need a few more tablespoons if the graham crackers make the cake too dry)
1 1/4 t vanilla
2 king size hershey's chocolate bars (or mini chocolate chips)

Preheat oven to 350 degrees.
Mix butter and sugar using a hand mixer until it's light and fluffy.

If the mix is thick and doughy, add milk one tablespoon at a time until it's the right consistency.

Fill cupcake liners 1/4 full, then put a piece of chocolate in the middle and put enough batter on top to cover the chocolate.
The liner shouldn't be more than 3/4 full.

or until cake springs back when lightly poked.

While cupcakes are cooling, prepare the frosting.

Ingredients:
1 C marshmallow fluff
1 C butter
2 C confectioner's sugar
1/2 t vanilla

When it becomes smooth, add marshmallow fluff.
Then add the sugar, 1/2 C at a time.
If the frosting is too dry, add milk one tablespoon at a time.

When frosting reaches the right consistency, put it into a decorating bag and frost the cupcakes.
Top with graham cracker crumbs and chocolate shavings!