Ingredients
3/4 cup water3/4 cup buttermilk2 large eggs, room temperature3 tablespoons canola oil1 teaspoon vanilla extract1-1/2 cups all-purpose flour1-1/2 cups sugar3/4 cup baking cocoa1-1/2 teaspoons baking soda3/4 teaspoon salt3/4 teaspoon baking powderFROSTING:1-1/2 cups butter, softened2 cups confectioners’ sugar1/2 teaspoon vanilla extract2 jars (7 ounces each) marshmallow creme2 tablespoons graham cracker crumbs2 milk chocolate candy bars (1.55 ounces each)Optional: Toasted marshmallows and graham cracker pieces
Preparation
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.
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.
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.
