S'mores Cupcakes

Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
In a medium mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light, creamy, and smooth. Add the egg, sour cream, and vanilla extract and mix until smooth.
Add in half of the dry ingredients and mix until mostly combined. Then, pour in the milk and mix until incorporated. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined.
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ⅔ full. Bake the cupcakes for 20 minutes or until the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.

Spread the marshmallow fluff into an even layer on a plate. Use a kitchen torch to carefully toast the fluff until it is golden brown. Stir the marshmallow fluff, spread it into an even layer, and then toast the fluff again. Repeat this process several times until you notice lots of "toasty bits" throughout the fluff. Set aside to cool.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
Add in the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Next, add in the cooled toasted marshmallow fluff, heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Mix on low speed for several minutes or mix by hand to remove any air pockets.
Optional: If you notice there are a lot of air bubbles in the frosting, melt ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.

Heat the heavy cream in a heat-safe bowl or liquid measuring cup in the microwave until it begins to bubble, about 30–60 seconds. Place the semisweet chocolate chips in a mixing bowl, then pour the hot cream over the chocolate. Let the mixture sit for 2 minutes to allow the chocolate to melt. Stir until the chocolate and cream are fully combined and the ganache is smooth and glossy. Set aside to cool to room temperature.

Transfer the cooled chocolate ganache to a piping bag and snip off the tip. Pipe the ganache onto the centers of the cooled graham cracker cupcakes, keeping it mostly in the middle since it will spread slightly once the buttercream is piped on top. If preferred, you can chill the cupcakes until the ganache is firm before adding the buttercream frosting.
Fill a piping bag fitted with a Wilton 1M piping tip with the toasted marshmallow buttercream frosting. Pipe a generous swirl of the frosting on top of the chocolate ganache.
Decorate the cupcakes with graham cracker pieces, Hershey’s chocolate bar pieces, and toasted mini marshmallows. To toast the marshmallows, place them on a plate and carefully use a kitchen torch until golden brown.

Storing & Serving:

Room temperature: Store the cupcakes in an airtight container at room temperature for 2 days.
Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.