A new spin on s'mores cupcakes with spiked marshmallow filling.
Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 14 cupcake liners and set aside.
In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork. Press about 1 1/2 Tbsp of the mixture into the bottom of each cupcake liner and bake 6 minutes, then set aside to cool.
Raise the oven to 350 degrees.
In the bowl of a stand mixer, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thouroughly combined. Set aside.
In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth
Pour half of the wet ingredients into the dry ingredients then add half of the buttermilk. Mix on low speed.
Repeat with the remaining wet ingredients and buttermilk. Mix until just combined; do not overmix.
In the bowl of a stand mixer beat the butter, marshmallow cream, vanilla, whipping cream and vodka on medium speed until completely smooth.
Add 3/4 cup powdered sugar and the salt.
Mix at low speed, then increase the speed to high and beat for 1 minute.
If it looks too thin, add 1/4 C more powdered sugar. Refrigerate the filling until ready to use.
Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
In the bowl of a stand mixer, beat the butter on medium speed until creamy- about 2 minutes.
Gradually add the sifted sugar/ cocoa powder alternating with the heavy cream and vodka. Beat on low speed after each addition.
Once all has been added, beat on high speed until creamy and combined for at least 2 minutes. Set aside until ready to use.
Turn the oven to the broil setting on low.
Line a baking sheet with foil and line up the marshmallows in rows.
Place on the top rack of the oven and watch until browned. A baking torch can also be used.