Ingredients

• All-purpose flour - 1 and ¼ cups
• Cocoa powder - ½ cup
• Granulated sugar - 1 cup
• Baking powder - 1 teaspoon
• Salt - ½ teaspoon
• Eggs - 2 large
• Milk - ½ cup
• Vegetable oil - ¼ cup
• Vanilla extract - 1 teaspoon
• Boiling water - ½ cup
• Graham cracker crumbs - 1 cup
• Butter, melted - ¼ cup
• Marshmallow cream - 1 jar (7 ounces)
• Powdered sugar - 1 cup
• Heavy cream - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake liners.

2. 2.

   In a bowl, mix the flour, cocoa powder, sugar, baking powder, and salt.

3. 3.

   In another bowl, whisk together eggs, milk, oil, and vanilla extract.

4. 4.

   Gradually add the wet ingredients to the dry ingredients and mix until combined.

5. 5.

   Stir in the boiling water until the batter is smooth.

6. 6.

   Divide the batter evenly among the cupcake liners.

7. 7.

   In a small bowl, combine graham cracker crumbs with melted butter until moist.

8. 8.

   Sprinkle the graham cracker mixture over the cupcake batter.

9. 9.

   Bake for 18-20 minutes or until a toothpick inserted comes out clean.

10. 10.

    Let cupcakes cool completely before frosting.

11. 11.

    For the frosting, beat marshmallow cream with powdered sugar and heavy cream until fluffy.

12. 12.

    Pipe or spread the marshmallow frosting onto cooled cupcakes.

13. 13.

    Optional: Garnish with additional graham cracker crumbs or chocolate pieces.

Nutritional Facts