S'more Cupcakes

This is a twist on the classic s'more we all enjoyed as a kid but in a cupcake form... what could be better than that.

  Cake Mix

1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

about 1 1/2- 2 cups of melted marshmallows

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Next stir in the milk until batter is smooth and fold in melted marshmellows. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Chocolate Buttercream Icing and Topping

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine, softened

3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

3-4 tablespoons milk

1/2 cup chopped graham crackers

handful of marshmallows

 In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Slap on the icing as thick as you want it and dont worry about it being pretty. You are about to cover it up. Now that they are iced, roll the top of the cupcake in the mashed up graham crackers until coated well. To add marshmallows to the top, dip the marshmallow in a little icing to get them to stick to the top of the cupcake. Enjoy!