Ode to Summer . . .

Summer to me means warm weather, cool homemade lemonade, and SMORES! What better way to celebrate a great summer than making Smores cupcakes. This was my first attempt at this recipe and they are sinfully good! I hope you enjoy them as much as I did.

Cupcakes:

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup HERSHEY'S Dark Chocolate Cocoa powder or I prefer Sharffen Berger's

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

1/2 cup crushed graham crackers

Heat oven to 350°F. Line muffin cups with paper baking cups. 

• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl
• Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes
• Stir in boiling water (batter will be thin)
• Sprinkle crushed graham cracker into the bottom of each of the lined muffin cups
• Fill cups 2/3 full with batter
• Bake 22 to 25 minutes
• Cool completely on wire rack before frosting.

Makes 30 cupcakes

Marshmallow Buttercream Icing:

1 cup butter, softened
1 7-oz jar Marshmallow Fluff
1 cup powdered sugar
1 tsp vanilla extract

• In a large bowl, combine butter and Marshmallow Fluff. Beat until smooth and creamy.
• Reduce speed and slowly add powdered sugar and vanilla extract. Beat the mixture until soft and fluffy.

Notes:
Garnish cupcakes with broken pieces of graham cracker and bite size chocolate pieces

Happy Baking!