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1
Preheat oven to 350.
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2
*Graham Cracker Crust*.
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3
In a large bowl, stir crushed graham crackers, 1/4 cup sugar and melted butter, until crumbly.
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4
Place cupcake liners in pan.
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5
Add 1 tablespoon of graham cracker mixture per cupcake liner.
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6
Use the bottom of a shot glass or spice bottle to flatten the crumbs.
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7
Bake for 5 minutes.
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8
Add 1 large marshmallow to each cupcake.
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9
Set aside.
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10
*Cupcakes*.
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11
In large bowl sift together 2 cups sugar, flour, cocoa powder, baking powder, baking soda and salt.
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12
Add in eggs, milk, vegetable oil, vanilla extract and water.
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13
Mix on medium speed until well incorporated.
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14
Batter will be runny.
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15
Spoon batter evenly into cupcake liners, about 3/4 full.
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16
Bake for about 18-20 minutes.
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17
The marshmallows may float to the top.
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18
(~TIP~ Cheaper brands tend to stay in the middle of the cupcakes.
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19
).
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20
Cool for about 5 minutes in the pan.
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21
Remove cupcakes and place on a cooling wrack to finish cooling.
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22
*Marshmallow Topping*.
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23
Beat butter in a large bowl with mixer on high speed until creamy.
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24
Beat in marshmallow creme.
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25
Reduce speed to low, and beat in confectioners' sugar and vanilla.
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26
Increase speed to high; beat until fluffy.
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27
Glob topping onto cupcakes and garnish with a Marshmallow, Hershey bar and graham cracker.
