Graham cracker cupcakes with a chocolate ganache filling and a 7-minute frosting. The frosting is kind of like a quick spreadable marshmallow.

1 cup flour
1/2 cup graham cracker crumbs
1 1/2 teaspoons baking powder
1/4 teaspoons salt
1 stick butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup milk

1. Mix the flour, crumbs, baking powder, and salt in a bowl.
2. Beat in the butter a couple tablespoons at a time.
3. Beat in sugar until combined.
4. Beat in eggs.
5. Add vanilla and milk and mix until just barely combined.
6. Pour into cupcake pan, filling cups a little over half full.
7. Bake at 400º for around 20 minutes, or until a toothpick inserted in the middle comes out clean.
8. Let cool for 5-10 minutes in the pan before removing to a cooling rack to cool completely.

At this point, I used a paring knife to cut little cones out of the top of each one, then spooned in some ganache, replaced the cones, and heaped on some of the frosting. Right at the end I decided to sprinkle on some graham cracker crumbs I had left over.