Peanut Butter S'mores Cupcakes Recipe

Begin by preheating the oven to 350F/177C convection (325F/163C conventional).
Combine the butter and crushed graham crackers. Distribute evenly among 18 cupcake liners and press them down firmly. Set aside.
3 Tbsp (42g) unsalted butter softened, 8 sheets (1 sleeve) graham crackers crushed

Combine the cake flour, powdered graham crackers, granulated sugar, brown sugar, baking powder and salt in the bowl of a stand mixer. With the mixer on low speed, add in the chunks of butter and peanut butter until the mixture becomes crumbly.
1 1/2 cup (180g) cake flour spooned and leveled, 1/2 cup (50g) graham crackers powdered, 1/2 cup (100g) granulated sugar, 1/2 cup (110g) light brown sugar lightly packed, 2 1/2 tsp (10g) baking powder, 1/4 tsp salt, 1/2 cup (113g) unsalted butter softened, 1/4 cup (64g) peanut butter
In a separate bowl, combine the milk, sour cream and vanilla. While mixing on medium speed, pour about 3/4 of the milk mixture in the cupcake batter. Beat for 1 minute.
1/3 cup (80mL) milk, 1/4 cup (60mL) sour cream, 1 tsp (5mL) vanilla
Mix the eggs in the left over milk mixture and pour half of it into the batter. Beat for another minute. Add in the rest of the milk and egg mixture and beat until they are fully combined and smooth.
1 large egg room temperature, 2 large egg whites room temperature
Fill the cupcake tins about 3/4 full and bake for 20 minutes. Remove from the oven and allow them to cool for a few minutes. Then remove them from the pan and allow them to cool completely before frosting.

Break the Hershey's bars into small chunks and place in a heat proof bowl.
3 Hershey's Candy Bars
Heat the cream in a sauce pan just until it simmers, and remove before boiling. Pour over the chocolate bar and stir until smooth. Set it aside and allow it to cool.
1/2 cup (120mL) heavy cream
Meanwhile, remove a chunk from the middle of each cupcake. I used the back end of a large piping tip to do this or you can use a knife to cut it out.
Once the chocolate is cool enough to the touch but still thin enough to drizzle, fill the holes with chocolate, and top with the chunk of cupcake you removed. *see photos*

Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and sugar in the bowl of the stand mixer over the double boiler until about 140F (60C) or until the sugar is fully dissolved and the egg whites are frothy.
4 large egg whites room temperature, 1 cup (200g) granulated sugar
Remove from the heat and use the whisk attachment to beat the egg whites and sugar until stiff peaks form. Add the vanilla and beat until it is fully incorporated.
2 tsp (10mL) vanilla
Use immediately to frost the cupcakes. Use either a blow torch to brown the meringue or place the cupcakes in the oven on broil for a few minutes (watching intensely so they don't burn).
Let them set in the fridge for at least an hour before serving.