I am usually not the biggest fan of marshmallows, but something about this filling had me coming back for multiple cupcakes :) Ingredients 1½ cups graham cracker crumbs ½ cup cake flour ¾ cup white granulated sugar ½ cup unsalted butter, softened 2 tsp baking powder 2 eggs, room temperature ½ cup milk ¼ tsp salt ½ tsp vanilla extract 1 cup marshmallow fluff For the frosting 1 (1 oz) square unsweetened baking chocolate 1 (1 oz) square semisweet baking chocolate ½ cup unsalted butter, softened 2 cups powdered sugar 2 Tbs unsweetened cocoa powder 2 Tbs milk 1 tsp vanilla extract Instructions Preheat oven to 350 degrees F. Pulse honey graham crackers in a food processor or blender until crushed into a fine crumb, set aside. In a large mixing bowl beat together melted butter and sugar. Add eggs one at a time, whisk after each addition. In a medium mixing bowl combine graham cracker crumbs, flour, salt, and baking powder. Gradually add graham cracker mixture to butter mixture alternating with milk. Begin and end with flour mixture. Mix until well blended. Fold in vanilla extract. Spoon batter into a paper lined muffin pan, filling each up with ¼ cup of batter. Bake for 20 minutes. Remove cupcakes immediately from pan, and cool on a wire rack. Cut a small hole in the top center of each cupcake. Spoon 1-2 Tbs of marshmallow fluff into the cut out. Make the frosting: Set a heat proof bowl over a pot of simmering water. Add chocolate pieces to the bowl, stir often until chocolate melts. Beat butter and sugar together until creamy. Add cocoa powder, chocolate, milk, and vanilla extract. Beat until mixture is smooth and creamy. If desired, top the cupcakes with frosting. Sprinkle lightly with graham cracker crumbs and tiny bits of marshmallow.