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These are the best cupcakes--s'more cupcakes!

2 1/4 cups plus 2 tablespoons sugar

1 3/4 cups all-purpose flour

3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

1 1/2 cups graham cracker crumbs (from about 20 squares)

1/3 cup unsalted butter, melted

9 ounces bittersweet chocolate, finely chopped

Marshmallow Frosting

Directions

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Marshmallow frosting

Ingredients

Makes enough for 2 dozen cupcakes

8 large egg whites

2 cups sugar

1/2 teaspoon cream of tartar

2 teaspoons pure vanilla extract

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Caprial Pence, a northwest chef, has a fantastic carrot cake recipe that I'm sure would make amazing cupcakes.

For the lime cupcakes, I'll tell you a secret...(shhhhhh...) Boyajin.

Look on line for their citrus oils. These are not citrus extracts like you buy at the supermarket, they are cooking grade citrus oils and have been a (luxury) staple in my kitchen since I discovered them. I haven't used the lime in sweets but now will have to try for lime cupcakes myself...The orange, tangerine and lemon have all worked their way into favorite recipes. And don't make the mistake of using too much, a teaspoon packs a powerful punch, and if I'm adding it to a regular muffin recipe I use much less than that or it's overwhelming.

And one of my favorite things...a single drop of the orange with a dash of cinnamon in my morning latte!

Don't be put off by the expense. I think it's about $12/bottle plus shipping. If you can afford it, I guarantee you'll want the lemon, orange, lime and tangerine. They also have a grapefruit that I haven't used yet. Those small bottles will last a looooooong time, even if you use them all the time because they are really strong. Add them to any cookies, marinades, anything.

This is a real easy one. Enjoy Ingredients for Basic Cupcakes Recipe 1 cup milk 4 cups flour 5 teaspoons baking powder 2/3 cup butter 2 cups sugar 4 eggs [edit]Instructions Cream the butter and sugar. Add the eggs well beaten, then the milk. Add flour sifted with baking powder and stir thoroughly. Bake in buttered and floured cup tins in a hot oven for about 25 minutes. Once the cupcakes are completely cool, they can be covered with any kind of frosting or topping

These are boys you are talking about...they don't want gourmet..they want yummy!

Make Banana cupcakes (I would leave the nuts out)

BANANA CAKE

1/2 cup butter

1 cup sugar, white

2 eggs, beaten

2 cups bananas, overripe, mashed

1/2 cup walnuts, chopped fine (optional)

2 cups flour

1/4 teaspoon salt

3/4 cup milk

1 tablespoon lemon juice

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons banana liqueur or Amaretto or pure vanilla extract

1. Preheat oven to 350 degrees.

2. Cream the butter, add sugar and eggs.

3. Mix well, add the bananas, nuts and flavoring.

4. Prepare the sour milk by stirring the lemon juice into the milk.

5. Sift the dry ingredients and add them to the banana mixture.

6. Mix in the sour milk gently.

7. Pour into a prepared 9 x 12" pan.

8. Bake at 350 degrees for 45 min - 1 hour (until firm in the center).

9. If making cupcakes, bake for 15 - 20 minutes, or until toothpick comes out clean.

Fill with peanut butter cream cheese filling (icing)

PEANUT BUTTER CREAM CHEESE ICING

1 (8 ounce) packages cream cheese, softened

1/2 cup creamy peanut butter

1 teaspoon vanilla

3 -3 1/2 cups powdered sugar

2 tablespoons milk or 2 tablespoons cream

1. Mix together cream cheese and peanut butter with mixer until smooth.

2. Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.

Ice the top with swirls of creamy chocolate fudge icing.

FUDGE ICING...never hardens stays creamy and fudgey

1 cup granulated sugar

3-4 sq. chocolate

1 egg (unbeaten)

1 tsp. vanilla

2 T. butter

1/4 t. salt

2 cups milk

Put sugar, egg and 1/4 c. milk and beat until well blended.

Add chocolate, butter and rest of milk. Cook until dark and thick.

Add vanilla and cool to spread. Never hardens.

the blueberry mix and about an ounce of some good kush!!!

hash blueberry cupcakes!