(from Cooking is Medicine)
1 ½ cups of graham cracker crumbs (make these in a food processor, I used about 12 rectangles 3/4 cup of flour
2 ½ teaspoons of baking powder
½ cup of oil
¾ cup of sugar
1 teaspoon of vanilla
¾ cup of milk
In a small bowl combine the crumbs, flour and baking powder; set aside. Beat the oil and the sugar in the bowl of an electric mixer until combined. Add the eggs one at a time. Beating well after each addition. Add the vanilla.Alternately add flour mixture with milk, beating well after each addition. Line two muffin tins with 16 cupcake liners total OR place aluminum liners on a baking sheet…no muffin pan required…did you know that?!?! I didn’t! Fill each liner 1/3 full with batter.
Place 7-8 marshmallows on top of each batter.
Top with remaining batter. Be careful not to run out of batter; just be “frugal” with your batter until you’re sure you have enough.
Bake at 350F degrees for 22-25 minutes or until done. Cool in pans or on sheet for 15 minutes. Remove from pans and cool completely on a wire rack.
When cool, ice with chocolate frosting. Before ready to serve, place a small square (each large rectangle will provide 8) in the cupcake. Top with a few marshmallows. Enjoy!