Preheat oven to 325°F. Lightly grease a mini bundt cake pan (12 cakes). Place 4 or 5 cupcake liners in a muffin pan (to use the extra batter).

Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.

Add eggs and vanilla, one at a time, beating well after each addition.

Whisk together flour, graham cracker crumbs, baking powder, and salt in a medium bowl.

Add flour mixture to creamed mixture in three additions, alternately with half-and-half in two additions, mixing on low speed until just combined. Do not over-mix.

Spoon batter into bundt cake cups, filling each about 2/3 full. Spoon remaining batter into cupcake liners.

Bake the mini bundts for 13 to 15 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

Bake the cupcakes 15 to 17 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

Note: I baked the mini bundt cakes first then the cupcakes.

Cool cakes in the pan for 5 minutes. Remove cakes from pan and cool completely on a wire rack.

Use mini bundt cakes for the s'mores.

Frost cupcakes with chocolate hazelnut spread or your desired frosting. You can also freeze plain/unfrosted cupcakes to frost and enjoy later.

Cut mini bundt cakes in half horizontally. Place chocolate candy bar or spoon chocolate hazelnut spread on bottom half of cake.

Toast marshmallows one at a time by placing it on a skewer. Hold and rotate it over a flame or stove-top heating element until outside has browned and inside softens.

Carefully place toasted marshmallow on top of chocolate and remove skewer.

Tip: to help prevent the inside of the marshmallow from pulling out and sticking to the skewer, put a fork next to the marshmallow with the skewer between the fork tines then pull out the skewer.

Cover marshmallow with top half of cake.

S'mores are best made individually and enjoyed while marshmallows are warm.

Use caution with hot, just-toasted marshmallows as they can burn hands or mouth.