S'More Cupcakes

Filling

generous ½ cup (142g) Biscoff spread*

note: a.k.a. "cookie butter" or "speculoos cookie butter," available at most supermarkets. Substitute peanut butter or hazelnut spread, if desired.

Cupcake batter

1 ½ cups (177g) King Arthur Unbleached All-Purpose Flour

1 cup (198g) sugar

¼ cup (21g) Dutch-process cocoa or natural cocoa

½ teaspoon salt

½ teaspoon espresso powder, optional

1 teaspoon baking soda

1 teaspoon vanilla extract

1 tablespoon (14g) vinegar, cider or white

⅓ cup (67g) vegetable oil

1 cup (227g) cold water

Topping

24 (78g) standard-size marshmallows

Directions at kingarthurbaking.com

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