Beth's Latest Culinary Creation

Bee found this recipe in a library book called It's Raining Cupcakes.
S'mores Cupcakes
Cupcakes
1 Cup Flour
3/4 Cup Sugar
1/2 tsp Baking Soda
1/3 Cup Water
3 TBLS unsweetened Cocoa
1 egg, lightly whisked
1/2 tsp Vanilla
Frosting
1/4 cup unsalted butter, softened (we only had salted)
1 1/2 cups powdered sugar
1/2 tsp vanilla
1 7 oz jar marshmallow cream
4 graham crackers
15 Hershey Kisses (we used pieces of a choc candy bar)
Preheat oven to 350. line muffin tins with cupcake papers.
In a large missing bowl, mix flour, sugar, and baking soda together with a whisk. In a saucepan, melt the butter/margarine with the water and cocoa on low heat. When completely melted, remove from heat. whisk egg in a separate bowl and add to flour mixture, along with the melted butter/margarine mixture, buttermilk and vanilla. beat with electric mixer on low until smooth. fill cupcake liners half full. Bake 18-20 mins, until inserted toothpick comes out clean. Let cupcakes cool completely before frosting.
for frosting, beat softened butter, powdered sugar, and vanilla until smooth. Add marshmallow cream and mix. spread on cooled cupcakes with knife. Use a food chopper to finely chop graham crackers, or break into pieces and put in a plastic bag and roll over them with a rolling pin. Set aside. Unwrap candy kisses an place one on top of each cupcake, then sprinkle graham cracker crumbs across the top. Makes about 15 cupcakes. Bethany and I discovered this makes 14 medium cupcakes with enough frosting and graham for double the amount. Next time we would double the batter recipe or half the frosting recipe. They were a hit at the friends BBQ we took them to.

We had fun making frosting graham sandwiches with the leftovers.