For the Peanut Butter Marshmallows

• In the bowl of a stand mixer add the gelatin and 1/2 C of cold water. Whisk them together and let sit for the gelatin to bloom.

• Meanwhile, add the sugar, corn syrup, and 1/4 C of water to a medium saucepan over medium heat until it reaches 240 degrees F. When the sugar syrup is almost at 240, start whipping the gelatin mixture with the whisk attachment on low speed.

• When the sugar syrup reaches 240 degrees, remove it from the heat and with the mixer on low, carefully pour the sugar syrup down the side of the bowl. Turn the mixer up to medium speed. Whip for 4-5 minutes, then turn it up to high and whip until medium stiff peaks. Add the vanilla bean paste (or vanilla extract) and mix until combined.

• Melt the peanut butter in the microwave until it reaches a pourable consistency. Pour 1/3 of the marshmallow mixture in the prepared pan, then swirl in 1/3 of the melted peanut butter. Repeat until you have 3 layers, then dust with powdered sugar and let sit to firm up. When ready to serve, slice into 16 squares.

For the Toasted Graham Cupcakes

• Brown the butter by cooking it over medium heat in a medium saucepan for 5-7 minutes, or until the solids separate from the fat and turn a golden brown color. Let cool to room temperature.

• Preheat the oven to 350 and line 2 cupcake pans with 16 total cupcake liners.

• In the bowl of a stand mixer with the paddle attachment, add the room temperature browned butter, and granulated sugar. Mix on medium speed for 3 minutes, or until well combined. With the mixer on low slowly drizzle in the oil and mix another 1-2 minutes.

• Add the eggs and vanilla and mix to combine.

• In a small bowl, whisk together the flour, crushed graham crackers, baking powder, and salt. Alternate adding the dry ingredients and buttermilk in 3 total additions. So, add half of the dry ingredients, all of the buttermilk, and then the remaining dry ingredients.

• Use a large 3 TBSP cookie scoop to portion the cupcake batter into the prepared pan. They should be about 3/4 of the way full.

• Bake for 18-20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached. Let cool completely while you make the frosting.

For the Peanut Butter Cream Cheese Frosting

• In the bowl of a stand mixer with the paddle attachment, cream the butter and cream cheese for 7-10 minutes or until completely smooth. Scrape down the bottom and sides of the bowl as needed.

• Add the vanilla and peanut butter and mix until combined.

• Add the powdered sugar half at a time, mixing on low for 3 minutes after each addition. Add heavy cream 1 TBSP at a time until you reach your desired consistency. 

• Fit a piping bag with a large round tip and fill it with the frosting. Pipe frosting onto each cupcake in one large dollop like a hershey’s kiss by holding the piping bag straight up in the center and applying pressure without moving the piping bag. Once the frosting reaches the edge of the cupcakes slowly pull up and then quickly away from the top.

• Top each cupcake with a peanut butter marshmallow. Optional – drizzle the top with extra melty peanut butter.