Prep Time15m
Cook Time 18m
Ready Time 90m
Yield 24 cupcakes

INGREDIENTS

CUPCAKES

1 1/3 cups Pillsbury BEST All Purpose Flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup Pure Vegetable Oil

3 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 cup coarsely crushed graham cracker crumbs

FROSTING

1 tub Pillsbury™ Fluffy Frost™ Vanilla Marshmallow Flavored Fluffy Frosting

3Chocolate Bars

2 whole graham crackers, crushed

PREPARATION DIRECTIONS

Step 1

Heat oven to 350°F. Line 24 muffin cups with paper baking cups.

Step 2

Combine flour, cocoa, baking soda and salt in medium bowl.

Step 3

BEAT sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until creamy. Add flour mixture in thirds, alternating with buttermilk. Beat 1 minute. Stir in graham cracker crumbs. Divide evenly into prepared muffin cups.

Step 4

BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.

Step 5

Once cooled completely, frost cupcakes with Pillsbury™ Fluffy Frost™ Vanilla Marshmallow Flavored Fluffy Frosting. Crush graham crackers and sprinkle lightly over cupcakes. Top with one piece of chocolate bar.

Nutritional Information Per Serving

Serving Size (1 cupcake), Calories 210 (Calories from Fat ), Total Fat 10gg (Saturated Fat 3gg, Trans Fat 0gg), Cholesterol 20mgmg, Sodium 170mgmg, Total Carbohydrate 31gg (Dietary Fiber 1gg, Sugars 20gg, Includes 18gg Added Sugars), Protein 3gg, Potassium 60mgmg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mcgmg, Calcium 0mcgmg, Iron 1mgmg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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