| | Directions |
- Sift flour, sugar, cocoa, baking powder and salt together (I sift this approximately 3 times).
- Mix salad oil and eggs; beat well.
- Add dry ingredients alternately with buttermilk.
- Add vanilla.
- Lastly, add hot water with baking soda dissolved in it.
- Bake cupcakes 25 minutes at 325° F.
- For filling, beat ingredients except vanilla and powdered sugar 10 minutes; then add vanilla and powdered sugar.
- Beat until well mixed.
- Put filling in a cake decorator and squeeze a little in each cupcake.
- For frosting, melt sugar, margarine and milk together, stirring well; bring to a boil and boil for 1 1/2 minutes.
- Add chocolate chips and marshmallows.
- Stir until chocolate chips and marshmallows have melted; let cool, stirring occasionally until mixture thickens to desired consistency.
- Frost cupcakes.
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Prep Time: 1 hour
Cook Time: 40 minutes
|  | | Ingredients | | - | | CUPCAKES: |
| - | | 2 1/2 cups flour |
| - | | 2 cups sugar |
| - | | 1 teaspoon baking powder |
| - | | 5 tablespoons cocoa powder |
| - | | 1/4 teaspoon salt |
| - | | 2 eggs |
| - | | 1 cup vegetable oil |
| - | | 1 cup buttermilk |
| - | | 1 teaspoon vanilla extract |
| - | | 1 cup water - hot |
| - | | 2 teaspoons baking soda |
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| - | | FILLING: |
| - | | 1/2 cup sugar |
| - | | 1/3 evaporated milk |
| - | | 2/3 cup Crisco |
| - | | 1/4 teaspoon salt |
| - | | 1 tablespoon water |
| - | | 1 teaspoon vanilla |
| - | | 1/2 cup powdered sugar |
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| - | | FROSTING: |
| - | | 1 1/2 cups sugar |
| - | | 6 tablespoons margarine |
| - | | 6 tablespoons milk |
| - | | 1/2 cup chocolate chips |
| - | | 4 marshmallows - regular sized, not mini |
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