CUPCAKES:

1/4 cup + 2 tbsp. all purpose flour
1/4 cup + 2 tbsp. whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
5 tbsp. unsalted butter (melted)
1/2 cup light brown sugar
1 tbsp. honey
1/4 cup + 2 tbsp. egg beaters
1/2 tsp. vanilla extract

Preheat oven to 350°F. Line mini cupcake pan with cupcake liners. Sift together flour, wheat flour, baking powder, salt, and cinnamon in medium mixing bowl.

In a large mixing bowl, combine butter, sugar, honey, eggs, and vanilla together until well combined

Add dry ingredients to butter mixture. Mix well.

Put about 1 tablespoon of batter into each muffin cup. Bake at 350°F for 10 to 12 minutes. Let cool on rack for about 10 minutes.

After cooling cupcakes, you need to punch holes in the centers for the filling. I used a normal straw like you would get with a fountain drink. The centers stay inside the straw, so you do not need to worry about removing them from the cupcake.

GANACHE:

1 (1 oz. sq.) semi-sweet chocolate
2 tbsp. heavy cream

In a double boiler, melt these two until glossy and smooth. Remove from heat, and set to side to cool.

After cooling, place in Ziploc style bag or pastry bag, and fill the centers of cupcakes that were removed earlier.

You can use left over chocolate to drizzle on the tops of the cupcakes, to make them even more delicious!

Note: If you do not have a pastry bag, just fill a Ziploc bag, and snip the corner off with scissors. This works just as good!

MARSHMALLOW TOPPING:

1/4 tbsp. unflavored gelatin (Knox)
1 tbsp. + 1 tsp. cold water
1/4 cup granulated sugar
1 tbsp. water

In a mixing bowl, add cold water. Sprinkle gelatin over the top of water, and allow to firm up. Takes about 5 minutes.

While gelatin firms; add remaining water and sugar in saucepan over medium-high heat. Stir together until sugar is dissolved. Bring to a boil, and boil for 5 minutes.

When sugar is done, you need to work FAST! Pour sugar into gelatin, and whisk together for 1 minute to cool down.

Use a mixer, on high to finish mixing. This will start to fluff up. You will need to mix until stiff peaks form, no longer because the marshmallow will become hard. Place in Ziploc style bag and pipe onto the tops of the cupcakes in a swirl motion.

The final step! Use a kitchen blow torch and "roast" the topping. This will give you that campfire taste that we all love from S'mores!

Finally.. .eat as many as you wish, and enjoy every minute!

Submitted by: FMC