The dreary weather we’ve been having lately has made me long for summer. These s’mores cupcakes instantly bring back the feeling of sitting by a summer campfire.

Graham Cracker & Milk Chocolate Cupcakes:

Ingredients:

1/2 cup all-purpose flour

1 1/2 cups finely crushed graham crackers (about 20 graham crackers)

2 tsp baking powder

1 tsp salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup sugar

2 eggs

1 tsp vanilla extract

3/4 cup milk

1 cup milk chocolate grated or cut finely

Directions:

1. Preheat oven to 350°F.

2. Mix together flour, crushed graham crackers, baking powder, and salt and set aside.

3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla. Alternately add flour mixture and milk and beat until batter is almost smooth. Fold in chocolate chips.

4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.

Marshmallow Frosting:

Ingredients:

1 1/4 cups granulated sugar

4 egg whites

1-2 tsp vanilla extract (optional)

Directions:

1. Combine egg whites and sugar in the top of a double boiler (or a glass bowl over, but not touching, a pan of simmering water).

2. Whisk constantly over medium-high heat until mixtures reaches 160°F. It usually takes about 5 minutes.

3. Pour egg white mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high for 6 minutes or until room temperature. Add optional vanilla extract 1 teaspoon at a time until desired flavor.

6. Frost cooled cupcakes and sprinkle with grated milk chocolate or graham cracker crumbs.

Emily Cassidy is an A&E Editor for The Patriot and jcpatriot.com.