From PILLSBURY BAKING
Makes 24 cupcakes
These S’mores Cupcakes will give you all the feels of summer or a crisp fall night…no campfire needed.
1 1/3 cups PILLSBURY BEST All Purpose Flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup pure vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup coarsely crushed graham cracker crumbs
1 tub PILLSBURY FLUFFY FROST Vanilla Marshmallow Flavored Frosting
3 chocolate bars
2 whole graham crackers, crushed
1.Heat oven to 350 degrees. Line 24 muffin cups with paper baking cups.
2.Combine flour, cocoa, baking soda, and salt in medium bowl.
3.Beat sugar, oil, eggs, and vanilla in large bowl with electric mixer on medium speed until creamy. Add flour mixture in thirds, alternating with buttermilk; beat 1 minute. Stir in graham cracker crumbs. Divide evenly into prepared muffin cups.
4.Bake 15 to 18 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
5.Once cooled completely, frost cupcakes with PILLSBURY FLUFFY FROST Vanilla Marshmallow Flavored Fluffy Frosting. Crush graham crackers and sprinkle lightly over cupcakes. Top with one piece of chocolate bar.
Find this recipe and more holiday treats at pillsburybaking.com