1Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.
2Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.
3put a small amount of chocolate chips on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven add 4 tiny marshmallows and maintain the oven temperature.
4To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.
5In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
6Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.
7Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack Add large marshmallow on top of cupcake and drizzle with a Chocolate then let cool completely.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...