Blog Post Title Two

S’mores cupcakes with toasted marshmallow buttercream

2 sleeves graham crackers

2 cups + 2 Tbsp. sugar

1 Tbsp. brown sugar 

1 1/2 cups butter

1 3/4 cups all purpose flour

3/4 cup cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda 

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

3 tsp vanilla extract

1 cup boiling water

3 cups powdered sugar

3 Tbsp. whipping cream

marshmallows

Hershey’s bar

Preheat oven to 350 degrees F.  In a food processor, add your graham crackers and pulse until the texture of sand.  Melt 8 Tbsp. of butter and add to crushed graham crackers along with 2 Tbsp. sugar and one Tbsp. brown sugar.  Pulse until texture resembles wet sand.  Line cupcake tin and scoop 1 to 2 Tbsp. into each liner (depending on how thick you want the graham cracker crust).  Use a spoon to press down firmly into each liner.  Bake for 5 to 10 minutes depending on thickness of crust.  While that cools begin the cake mixture.