S'mores Cupcakes

Preheat your oven to 350 degrees and place liners in your cupcake tin.

Cut out graham cracker circles with a biscuit cutter and place in the bottom of your liners. Lay two pieces of a Hershey bar on top of each graham cracker. Sprinkle Kraft Jet-Puffed Mallow Bits on top of each Hershey bar. Set aside until batter is ready to be poured.

Mix together in a large glass bowl:
2 c. sugar
2 c. all-purpose flour

Place the following in a saucepan over medium heat and stir until melted and combined:
2 sticks unsalted butter
1 c. water
3 T. cocoa powder
1 T. instant espresso coffee (I purchase mine at HEB. The brand is Medaglia D'oro and comes in a 2 ounce glass jar with a green lid.)
1/2 t. cinnamon

Mix in a small glass bowl:
1/2 c. buttermilk
1 t. baking soda
2 large eggs
1 t. vanilla

Combine all ingredients together into the large glass bowl. Once the mixture has cooled, add a cup of mini chocolate chips and give it a good stir. 

Immediately pour into prepped liners and bake for 20-25 minutes. You know they're ready when you touch the top of the cupcake and it "bounces back". Take out of the oven and let cool in the cupcake tin until you're ready to place a blob of marshmallow creme on top and broil until light brown. Take out of the oven. Let cool in the tin for five minutes or so. Take them out and place them on a cooling rack. Press one piece of a Hershey bar into the top of each blob of marshmallow creme. {Optional: Pipe buttercream frosting and/or put sprinkles on top.}