Name: Smores Cupcakes
Prep time: 25 min
Cook time: 15 min
Yield: 12
Ingredients: ¼ teaspoon salt; ¼ cup vegetable oil; 1 cup sugar; 1 cup all-purpose flour; 1 teaspoon baking soda; ½ cup unsweetened cocoa powder; 4 cups powdered sugar; ½ teaspoon baking powder; ½ cup buttermilk; 2 large eggs, lightly beaten; 2 tablespoons heavy cream; ½ cup hot coffee; 1 ½ cups (3 sticks) unsalted butter; 1/3 cup unsweetened Natural Cocoa Powder; ½ cup semi-sweet baking chocolate, melted and cooled; 2 graham crackers, finely crushed; 12-15 marshmallows

Instructions

Preheat oven to 350 degrees F. Line muffin tins with 12-15 cupcake liners.
Sift together all the dry ingredients into the bowl of an electric mixer.
In a medium bowl, whisk together all the wet ingredients using a whisk.
Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add half of the wet ingredients. Mix for a minute on medium speed and scrape the sides and bottom of bowl. Add the rest of the wet ingredients and mix for additional minute on medium speed. The batter will be thin. Using a medium cookie scoop, divide the batter evenly among the cupcake liners. Fill each liner about ¾ of the way.
Bake cupcakes for 12-15 minutes or until a toothpick inserted in the center comes out almost clean. Remove immediately from muffin tins and cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.
Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
Add the powdered sugar and heavy cream and mix on low speed for 1 minute. Then increase speed to medium and mix for 2-3 minutes until the frosting is light, creamy and fluffy. Add in the melted chocolate and cocoa powder. Mix until well combined.
Frost cooled cupcakes using your favorite decorating tip. I used Wilton Tip 1M for these cupcakes.