Ingredients
· ¾ cup buttermilk
· 2 large eggs, room temperature
· 3 tablespoons canola oil
· 1 teaspoon vanilla extract
· 1½ cups all-purpose flour
· 1½ cups sugar
· ¾ cup baking cocoa
· 1 ½ teaspoons baking soda
· ¾ teaspoon salt
· ¾ teaspoon baking powder

Frosting:
· 1½ cups butter, softened
· 2 cups powdered sugar
· ½ teaspoon vanilla extract
· 2 jars (7oz. each) marshmallow crème
· 2 tablespoons biscuit crumbs
· 2 milk chocolate candy bars (1½oz. each)
· Toasted marshmallows and biscuit pieces, optional

Method:
Preheat oven to 175°C. In a large bowl, beat three-fourth cup of water, buttermilk, eggs, oil and vanilla extract until well blended. Combine flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into the water mixture until blended. Fill paper-lined muffin cups half full with batter. Bake until a toothpick comes out clean, for 16-20 minutes. Cool in pans for 10 minutes before removing from pans to wire racks to cool completely.