Cupcakes
1cup all- purpose flour
¾ cup granulated sugar
½ teaspoon baking soda
½ cup butter or margarine
1/3 cup water
3 tablespoons unsweetened cocoa
One egg, lightly whisked
¼ cup buttermilk

Frosting
¼ cup unsalted butter, softened
1½ cups powdered sugar
½ teaspoon vanilla
1 7-oz. jar marshmallow cream
4 graham cracker squares
15 Hershey Kisses

Preheat oven to 350°. Line muffin tins with cupcake papers. In a large mixing bowl, mix flour, sugar, and baking soda together with a whisk. In a saucepan, melt the butter/margarine with the water and cocoa on low heat. When completely melted, remove from heat. Whisk egg in separate bowl and add to flour mixture, along with melted butter/margarine mixture, buttermilk and vanilla. Beat with electric mixer on low until smooth. Fill cupcake liners half full. Bake 18-20 minutes, until toothpick inserted into center comes out clean. Let cupcakes cool completely before frosting.

For frosting, beat softened butter, powdered sugar, and vanilla until smooth. Add marshmallow cream and mix. (if you don’t like Fluffernutter, like me, just add baker’s chocolate to make a yummy chocolate butter cream frosting instead.) Spread on cooled cupcakes with knife. Use a food chopper to finely chop graham crackers, or break into pieces and put in a plastic bag over them with a rolling pin. Set aside. Unwrap candy kisses and place one on top of each cupcake, then sprinkle graham cracker crumbs across top. (i used squares of milk chocolate instead of kisses) Makes about 15 cupcakes.