S'mores Cupcakes from Women's World

• 1 (18 1/4 ounce) package yellow cake mix
• 3 eggs
• 13 cup oil
• 12 teaspoon vanilla extract
• 1 cup chopped chocolate-covered graham crackers cookie, about 12
• 1 cup butter, at room temperature
• 12 cup unsweetened cocoa powder
• 2 34 cups marshmallow cream, from 16 oz jar
• 1 cup confectioners' sugar
• marshmallow cream, Plain Graham Crackers and Halved snack-size Hershery's Chocolate Bars (optional)

1. Preheat oven to 350F Line 18 muffin cups with cupcake liners.
2. On Medium-low speed, beat cake mix, 1 1/3 cups water, eggs oil and vanilla until combined.
3. On Medium-high speed, beat until fluffy, 2 minutes.
4. Stir in chopped graham crackers.
5. Divide batter among liners.
6. Bake 15-18 minutes or until toothpick inserted into centers comes out clean.
7. Cool 10 minutes.
8. Transfer to racks; cool completely.
9. On high speed, beat butter until fluffy.
10. Beat in cocoa.
11. Add 2 cups Fluff; on low speed, beat until combined.
12. Gradually beat in sugar until smooth.
13. Reserve.
14. Transfer remaining Fluff to Pastry bag Fitted with small round tip.
15. Cup 2" slit into top of each cupcake; pipe Flff into cneters.
16. Spread tops with reserved frosting.
17. If desired for Garnish, spread fluff over plain graham crackers; top with chocolate bars.

yellow cake, eggs, oil, vanilla, chocolatecovered, butter, cocoa, marshmallow cream, sugar, marshmallow cream

Taken from www.food.com/recipe/smores-cupcakes-from-womens-world-380774 (may not work)