Ingredients
3 cups all-purpose flour2 cups sugar3/4 cup baking cocoa2 teaspoons baking soda1 teaspoon salt2 cups water2/3 cup canola oil2 tablespoons white vinegar2 teaspoons vanilla extractFROSTING:1/2 cup butter, softened1/2 cup shortening1 teaspoon vanilla extract4 cups confectioners’ sugar3 tablespoons milkFood coloring9 whole graham crackers, halved18 milk chocolate M&M’sBlack shoestring licorice, cut into 36 pieces (3 inches each)
Preparation
In a large bowl, combine the first five ingredients. In another bowl, combine the water, oil, vinegar and vanilla; stir into dry ingredients just until combined.
Fill greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove to wire racks.
In a large bowl, cream the butter, shortening and vanilla until light and fluffy. Add confectioners’ sugar alternately with milk, beating well after each addition. Add food coloring if desired.
Level off the top of cupcakes; frost sides and bottom. Place upside down on a serving platter or covered board. Frost graham crackers; place one on each cupcake. Place an M&M’s candy in the center of each cracker with two licorice pieces for a tassel.
