Preheat oven to 350° F. Line muffin tin with liners.
In a large mixing bowl or stand mixer, combine dry ingredients.
Add oil, milk, and extract.
Add eggs one at a time until just incorporated.
Gradually add hot water or coffee.
Fill muffin each muffin tin just below 2/3 full. Bake 18 minutes or until a toothpick inserted into the center of the middle cupcake comes out clean. Allow cupcakes to cool before icing.
S'mores Cupcake Topping
Use a double broiler or fill a pot with an inch or two of water and add a heat proof mixing bowl to create a double broiler.
On low heat, add sugar, salt, and egg whites, whisking continuously until the sugar dissolves and the mixture is hot to the touch (about 5 minutes).
Pour mixture into large mixing bowl or stand mixer and add vanilla. Beat on high until stiff peaks form, about 7 minutes.
Spoon marshmallow fluff onto cooled cupcakes.
Optional: Toast marshmallow in the broiler 30 seconds or using a torch.
Garnish with crushed graham crackers and a piece of Hershey’s.
At Room Temperature - they can be stored in an airtight container at room temperature for up to four days.
Refrigerate - these s'mores cupcakes can be stored in the refrigerator for up to one week, but the moisture might cause the colors and solids to bleed.
Freeze - You can bake and freeze the chocolate cupcakes up to three months ahead of time (without frosting). Simply bake as directed, and package in an airtight container for freezing. Defrost 24 hours before you're ready to decorate and serve.