I am like so many others with great memories of Summer nights roasting marshmallows over the open fire, laughing and anxiously awaiting that chocolate bar and graham crackers. My memory is of the nights licking the melting chocolate from running down the side of my mouth, the smell of roasting a marshmallow and loving every minute of it. My first taste of this cupcake brought back all of that fun and goodness without all of the bugs biting me.
2 C Sugar
1 3/4th C All-Purpose Flour
3/4 C Cocoa
1 1/2 t Baking Soda
1 1/2 t Baking Powder
1 t Salt
1 C Milk
1/2 C Vegetable Oil
1/2 C small Marshmallows
1/2 bag of Graham Crackers
Heat your oven to 350 and line cupcake pan with cupcake liners
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add your eggs, milk, and oil. Beat with a mixer for 2 minutes. Set aside.
Break Graham crackers in half and place in ziplock bag. Pound with cookie roller until finely crushed.
Scoop 1 Tablespoon of graham cracker into cupcake tin and then scoop chocolate cake batter onto graham cracker. Push in 3 small marshmallows in center.
Bake for 20 minutes.
Let cupcakes cool. Once cooled, put on wire rack.
1 C Sweet Cream Butter
2/3 C Cocoa
3 C powdered sugar
1/3 C milk
1 T Marshmallow extract
Directions for frosting:
Place softened butter in mixing bowl and add in the cocoa and powder sugar. Mix on low until combined. Scrap sides and add in the extract.
Add in heavy cream and scrap down the sides.
Garnish with graham cracker crumbs, marshmallows and a hershey.