S’mores Cupcakes

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.

Add 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.

Fold in 1/2 cup graham cracker crumbs and 1/2 cup chocolate chips into the batter.

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Immediately top each cupcake with mini marshmallows and return to the oven for 2-3 minutes, or until the marshmallows are slightly melted.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.