Instructions:

For the Cupcakes:

1. Heat the oven to 350 degrees and line two 12-cup muffin pans with cupcake liners. Sift together the flour, baking soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.

2. On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
3. Scoop the batter into the prepared pans filling each about two-thirds full. Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.

For the Frosting:

1. In a mixer, add the butter and the vanilla. Cream together on low speed until they are completely combined. In a separate bowl, mix the Cocoa Powder and the Powdered Sugar until combined. Add the powdered sugar mixture one cup at a time and continue to beat on medium speed until the frosting is creamy. If necessary, add milk 1 tablespoon at a time until it is the right consistency.
2. Once the cupcakes have cooled, use a piping bag to pipe the frosting onto the cupcakes. Then, arrange one graham cracker piece, one Hershey's piece, and a marshmallow half on top. Use a blow torch to toast the marshmallow slightly. Enjoy!