S'Mores Cupcakes

• Cupcakes:
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 3/4 cups sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water
• 1 1/4 cups bittersweet chocolate chips (about 7
• 1/2 ounces; do not exceed 61% cacao)
• 24 mini marshmallows
• For the Frosting:
• 12 Graham Crackers
• 3 cups Milk
• 2 cups Sweet chocolate chips

1. For cupcakes:
2. Preheat oven to 350u0b0F. Line two 12-cup standard muffin pans with paper liners. Sift flour, cocoa powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating until well incorporated after each addition. Beat in vanilla, half of flour mixture, then 1 cup hot water. Add remaining flour mixture; beat just until blended. Let batter stand until cooled and slightly thickened, about 5 minutes. Stir in chocolate chips. Divide batter among muffin papers (about 1/4 cup batter each). Then Place one mini marshmallow in each cupcake, push the mini marshmallow down to the middle of the cupcake.
3. Bake cupcakes until tester inserted into center comes out with some crumbs attached, 22 to 25 minutes. Cool cupcakes completely in pans.
4. After done cooling melt the chocolate chips with the milk then pour it on the top of the cupcakes. After that crunch up the graham crackers and sprinkle it on the cupcake

flour, cocoa, baking soda, salt, sugar, unsalted butter, eggs, vanilla, water, bittersweet chocolate chips, marshmallows, crackers, milk, sweet chocolate chips

Taken from www.epicurious.com/recipes/member/views/smores-cupcakes-52464731 (may not work)