• Pre-heat oven to 350 degrees and line a 12-cavity cupcake tin with papers.
• In the bowl of an electric mixer or in a large bowl with a hand mixer, cream butter and sugar together until light and fluff, about 2-3 minutes. Add egg and mix to combine.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• Mix dry ingredients into wet ingredients, alternating with milk, until just blended, taking care not to over-mix.
• With a spatula, stir in warm water and vodka, until batter is just combined.
• Fill cupcake tins lined with cupcake papers ¾ way full of batter and bake for 18-20 minutes, until toothpick inserted into the center comes out clean.
• Cool cupcakes in pan for a few minutes before removing to wire racks to cool completely.
• Once cupcakes are cool, core out the center using either a cupcake corer or a knife. Fill the inside of the cupcake with marshmallow fluff.
• Frost cupcakes and top with a Hershey Bar "pip."

Marshmallow Fluff

• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat egg white, corn syrup, and salt on high speed for 4-5 minutes until mixture thickens quite a bit. The mixture will have started clear, but after beating, it will turn bright white.
• Beat in confectioners' sugar, vanilla, and cream of tartar on low speed, until combined.
• Store marshmallow fluff in fridge until ready to use.

S'mores Vodka Frosting

• In the bowl of an electric mixer or in a large bowl with a hand mixer, cream butter until light and fluffy, about 2 minutes.
• Slowly blend in the confectioners' sugar, cup by cup until well-combined. Pour the vodka in. Mix graham cracker crumbs into frosting with a spatula.