• Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and set aside.
• In a large mixing bowl, pour ¾ cup of warm water, then stir in 1 teaspoon of instant coffee or espresso powder until fully dissolved.
• Add ⅓ cup of melted chocolate chips and ⅓ cup of sifted unsweetened cocoa powder. Whisk until the mixture is smooth and well combined.
• Next, whisk in 2 large eggs, ⅓ cup of vegetable or canola oil, 1 teaspoon of vanilla extract (or vanilla bean paste), and 1 teaspoon of white vinegar.
• Sift the dry ingredients—¾ cup all-purpose flour, ¾ cup granulated sugar, ½ teaspoon baking soda, and ½ teaspoon fine salt—directly into the bowl. Gently whisk until the batter is smooth and just combined. It will be thin—this is normal.
• Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
• Bake for 17–19 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Remove from the oven and let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
• Quick tip: To speed up the cooling process, place the pan in the freezer for 15 minutes after the initial 10-minute cooling period.

Marshmallow Cream Filling

• Scoop the contents of 1 (7.5 oz) jar of marshmallow fluff into a medium bowl.
• Add 2 tablespoons of room-temperature heavy cream.
• Stir until smooth and fluffy, then transfer the mixture to a small piping bag. Set aside.

Vanilla Bean Buttercream

• In the bowl of a stand mixer fitted with a paddle or whisk attachment, beat 1 cup (2 sticks) of unsalted butter on medium speed for about 30 seconds, until smooth and creamy.
• Add 2 teaspoons of vanilla extract or vanilla bean paste and ½ teaspoon of fine salt. Mix on low speed to combine.
• Gradually add 3 cups of powdered sugar and ¼ cup of heavy cream, mixing on low speed until fully incorporated.
• If the frosting is too thick, add an extra tablespoon of heavy cream. If it’s too thin, mix in an additional ¼ cup of powdered sugar.
• Once the desired consistency is reached, stir the frosting by hand with a rubber spatula to make it extra smooth.
• Transfer the buttercream to a piping bag fitted with a Wilton 1M tip and set aside.

Decorating the S’mores Cupcakes

• Once the cupcakes are completely cooled, use a 1-inch round cutter or a small knife to remove the center of each cupcake.
• Spoon 1 teaspoon of graham cracker crumbs into the hollowed-out center.
• Pipe or spoon in the marshmallow cream filling, bringing it level with the top of the cupcake.
• Drizzle a bit of chocolate ganache over the marshmallow center.
• Pipe a small swirl of vanilla bean frosting over the center, just enough to cover it.
• Gently dip the frosted top into a bowl of graham cracker crumbs, coating the frosting completely for that signature s’mores crunch.
• Next, pipe a larger swirl of frosting on top of the graham-cracker-dusted base.
• Finish with a drizzle of chocolate ganache and top each cupcake with a toasted marshmallow for the perfect finishing touch.