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
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 cupcake: 330 calories, 15g fat (8g saturated fat), 47mg cholesterol, 298mg sodium, 43g carbohydrate (35g sugars, 1g fiber), 3g protein.
