YIELD: 30 cupcakes
Ingredients
For the cake:
2½ cups all-purpose flour
¾ cup Hershey’s unsweetened cocoa powder
1¾ cups sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 eggs
1 cup milk
½ cup vegetable oil
1 cup hot water
1 tsp vanilla
For the frosting:
2 sticks unsalted butter, room temperature
1 (7 oz) jar marshmallow cream
1 cup confectioner’s sugar
½ tsp vanilla extract
For the garnish:
½ cup crushed graham cracker crumbs
3 Hershey’s Bars, broken into squares