Gooey Chocolate S’mores Cupcakes
Chocolate Buttercream
2 Hershey’s Bars 3oz of chocolate
8 tablespoons unsalted butter
Start the buttercream about an hour before you are ready to make your cupcakes. In a small saucepan, over medium heat, melt together butter and chocolate until completely melted. Stir together and then remove from heat.
Allow to cool on the counter for 10 minutes before placing in the refrigerator until solid, about 1 hour.

Graham Cracker Layer
1/4 cup graham cracker crumbs
1/4 cup all-purpose flour
2 tablespoons brown sugar
3 tablespoons melted butter
Preheat oven to 350° Line cupcake pan with grease-proof liners.
In your food processor, pulse graham cracker pieces until they are a fine crumb. Add in flour and sugar and pulse until combined. Drizzle in butter and continue to process until completely incorporated.Divide graham cracker mixture between cupcakes cups, a little less than one tablespoon per cup, and use your fingers or a shot glass to press mixture down firmly.
Bake for 5 minutes until tops look set.

Cupcakes
4 tablespoons unsalted butter
1/4 cup semi-sweet chocolate chopped
1 tablespoon vegetable oil
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1 large egg and 1 large egg yolk, room temperature
1/2 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup hot coffee or hot water

In a medium bowl, microwave butter until almost completely melted. Add chocolate and oil and microwave for 30 seconds. Stir. Microwave for an additional 15 seconds if necessary, until chocolate is completely melted. Stir until well-combined and set aside to cool.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together sugar, eggs, and vanilla extract. Whisk in cooled chocolate mixture.
Whisk in half of the flour mixture until just combined. Add all of the buttermilk and mix. Whisk in the last of the flour, mixing until just combined.
Whisk in the coffee (or water). The batter will be thin and runny.
Fill cupcake tins just under 3/4 of the way full. Don’t overfill–you might have a tiny bit of batter left over.
Bake for 15-18 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
Take chocolate frosting mixture out of the refrigerator and set on the counter to soften while your cupcakes cool.
Finish Chocolate Filling and Assemble
Allow cupcakes to cool completely, about half an hour. Once cupcakes are cool, use a handheld electric mixer to whisk mixture on medium-high until light in color, about 2 minutes.

Using a serrated knife with a sharp tip, cut a cone-shaped piece out of the center of each cupcake. You don’t have to be neat about it, and you can discard (or eat) the cone.

Transfer chocolate frosting to a plastic bag by placing the bag over an empty cup and scooping the mixture inside. Seal bag and snip off one of the corners. Use the bag to “pipe” chocolate mixture into the cupcakes and fill to the top. Make marshmallow frosting.

Marshmallow Frosting
4 large egg whites room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt
1/2 teaspoon vanilla extract optional
Fill a medium to large pot with 1 inch of water and bring to a simmer.
In a large heat-proof bowl (or the bowl of your stand mixer), whisk together egg whites, sugar, cream of tartar, and salt.
Place bowl over the simmering water on the stove, making sure the bottom of the bowl is not touching the water. Heat, whisking constantly until eggs reach 120°F.
Remove bowl from heat and use your hand mixer or electric mixer to beat the egg whites on high for 5 minutes or until light and fluffy with peaks that mostly hold their shape.
If desired, add vanilla extract and beat for another 30 seconds until well-mixed.
Transfer immediately to a piping bag or use a large plastic bag with the tip cut off to pipe onto cupcakes. Top cupcakes with big swirls using a piping bag.
Turn broiler on high and place cupcakes on a tray in the oven. Watch closely and do not walk away from the oven. Leave cupcakes in just long enough to toast the marshmallow frosting, 2 to 4 minutes.
Recipe Notes
Make sure to use grease-proof liners if grease spots matter to you. Regular liners hold up just fine for these cupcakes, but the butter in the graham cracker base will turn the liners dark.

CHICKEN IN CREAMY PARMESAN/SUN DRIED TOMATO SAUCE
1 Tbsp. oil
4 boneless, skinless chicken breasts (about 6 oz each), pounded thin
2 cloves garlic, chopped
1/4 tsp. red pepper flakes
1 c. chicken broth
1/2 c. whipping cream
1/4 c. oil packed sun dried tomatoes, chopped
1/4 c. Parmesan, grated
salt and pepper to taste
1/4 c. fresh basil, thinly sliced (or 1 tsp. dried basil)
Heat oil in pan over medium-high heat; add chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side. Set aside. Add garlic and red pepper flakes to pan and saute until fragrant, about a minute. Add 1/4 c. chicken broth and deglaze the pan. Add remaining broth, cream, sun dried tomatoes and Parmesan, bring to a boil, reduce heat and simmer until the sauce thickens a bit, about 3-5 minutes. Mix in the chicken along with any juices, season with salt and pepper to taste. Remove from heat and mix in the basil.

Option: for one pan: Add 8 oz. of pasta and 2 1/4 c. broth or water (or 1 cup rice and 2 cups broth or water) to the sauce and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).