S’Mores Cupcakes

S'Mores Cupcakes
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  2. 1 1/3 cups Pillsbury BEST® All Purpose Flour
  3. 2/3 cup unsweetened cocoa powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 cup sugar
  7. 1/2 cup Crisco® Pure Vegetable Oil
  8. 3 large eggs
  9. 1 teaspoon vanilla extract
  10. 1 cup buttermilk
  11. 1 cup coarsely crushed graham cracker crumbs
  13. 1/4 cup butter, softened
  14. 2 cups powdered sugar
  15. 1 (7 oz.) jar marshmallow cream
  16. 1 to 2 tablespoons milk
  17. 1/2 teaspoon vanilla extract
  18. 1/4 cup mini semi-sweet chocolate chips
  19. 2 whole graham crackers, broken into pieces
  1. For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
  2. COMBINE flour, cocoa, baking soda and salt in medium bowl.
  3. BEAT sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until creamy. Add flour mixture in thirds, alternating with buttermilk. Beat 1 minute. Stir in graham cracker crumbs. Divide evenly into prepared muffin cups.
  4. BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completly on wire rack.
  5. For Frosting: BEAT butter and powdered sugar in medium bowl with electric mixer on medium speed until combined. Beat in marshmallow cream, 1 tablespoon milk and vanilla. Beat 1 minute until smooth. Beat in additional milk if needed. Frost cupcakes. Sprinkle with mini chocolate chips. Break pieces of graham crackers over cupcakes to make crumbs.
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