2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup coarsely crushed graham cracker crumbs
2 whole graham crackers, crushed
Heat oven to 350°F. Line 24 muffin cups with paper baking cups.
Combine flour, cocoa, baking soda and salt in medium bowl.
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.
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.
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.
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 20mgmg, 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.