S'mores Cupcakes

I found a new cupcake recipe I wanted to try out from: http://howtoeatacupcake.net/2008/07/smores-cupcakes-just-in-time-for-4th-of.html

These cupcakes were delicious and the Swiss Meringue Marshmallow Frosting was a perfect match!

S’mores Cupcakes
Makes 16-18 regular cupcakes

INGREDIENTS
Graham Cracker & Milk Chocolate Cupcakes
1/2 cup all-purpose flour
1 1/2 cups finely crushed graham crackers (about 20 grahams)
2 teaspoons baking powder
1 teaspoon salt (I reduced this to 1/2 tsp)
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
1 cup milk chocolate (I pulsed mine in the food processor to make them a lot smaller)

Swiss Meringue Marshmallow Frosting (NOT BUTTER CREAM)
1 1/4 cups granulated sugar
4 egg whites
1-2 teaspoons vanilla extract (optional)

1. Preheat oven to 350°F.
2. Mix flour, crushed graham crackers, baking powder, and salt together 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.
5. To make the frosting: 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). Whisk constantly over medium-high heat until mixtures reaches 160°F, about 5 minutes. 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.