Serves: 12 cupcakes Ingredients Cupcakes 1½ cups graham cracker crumbs ½ cup all purpose unbleached flour 2½ teaspoons baking powderpinch of salt ½ cup (1 stick) unsalted butter, room temperature ¾ cups sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup cream ½ cup toasted coconut ½ cup mini chocolate chips Frosting ½ cup softened butter ¼ cup sweetened condensed milk 1 tsp vanilla extract 4-6 cups powdered sugar 1 pan of baked Magic Cookie Bars (recipe) for topping Instructions Cupcakes Preheat your oven to 350 F and line your cupcake pan.In a medium bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt.With your electric mixer on medium, beat together the softened butter and sugar until light and fluffy.Add in one egg at a time beating after each one. next mix in the vanilla.Add the flour mixture (about ⅓) and mix well, add the cream and alternate between each one mixing well. Start and end with the flour mixture.Fold in chocolate chips and toasted coconut.Scoop batter into cupcake pan about ¾ full and bake for 20-22 minutes. Frosting Beat softened butter on high until fluffy.Add sweetened condensed milk and vanilla and beat some more.Add about 4 cups of the powdered sugar and mix. Beat on high and add more sugar if needed (one cup at a time)Swirl on top of cupcakes and top with small slices of magic cookie on top. Drizzle with a little sweetened condensed milk.