S'mores Cupcakes

TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD: 2 dozen.

Marshmallow frosting puts these cupcakes over the top. Chocolate bar pieces and graham cracker crumbs make them extra indulgent and even more like the real thing—but better! —Erin Rachwal, Hartland, Wisconsin

Ingredients

3/4 cup water

3/4 cup buttermilk

2 large eggs, room temperature

3 tablespoons canola oil

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1-1/2 cups sugar

3/4 cup baking cocoa

1-1/2 teaspoons baking soda

3/4 teaspoon salt

3/4 teaspoon baking powder

FROSTING:

1-1/2 cups butter, softened

2 cups confectioners' sugar

1/2 teaspoon vanilla extract

2 jars (7 ounces each) marshmallow creme

2 tablespoons graham cracker crumbs

2 milk chocolate candy bars (1.55 ounces each)

Optional: Toasted marshmallows and graham cracker pieces

Directions

1. Preheat oven to 350°. In a large bowl, beat water, buttermilk, eggs, oil and vanilla until well blended. Combine flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into water mixture until blended.

2. Fill paper-lined muffin cups half full with batter. Bake until a toothpick comes out clean, 16-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely.

3. For frosting, in a large bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Spread or pipe frosting over cupcakes. Sprinkle with cracker crumbs. Break each candy bar into 12 pieces; garnish cupcakes. If desired, top with toasted marshmallows and graham cracker pieces.

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