I could always use some-more… …so heavenly that it didn’t last much longer after that picture. I prefer to use a chocolate chip cookie crust bottom, since I like the texture of the brownie and cookie together and also just to make a this a little different than the s’more cupcakes that are already out there. I love the combination of the soft marshmallow meringue with the soft and gooey brownie and then the crispy cookie bottom. So although there is not a graham cracker crust, I’m still going to call this a s’more cupcake, otherwise it’ll be some long name that’ll take everyone a second or two to understand. ut before starting… I’d like to share a fun project that I’m working on! Check My Dessert Diet on Facebook for more! Ingredients (makes 12): Chocolate Chip Cookie: 1 1/3 stick unsalted butter, at room temperature 3/4 cup plus 2 tablespoon dark…