Mini Cocoa Cupcake Kabobs

1 cup sugar
1 cup all-purpose flour
1/3 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoons salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanila extract
1/2 cup boiling water
Cocoa Frosting (recipe below)
Blue sprinkles or sugar non-pareils and/or white decorating frosting
Wooden skewers
Marshmallows
Strawberries

Heat oven to 350 degrees. Spray small muffin cups (1 3/4 inches in diameter) with vegetable cooking spray.

In medium bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add egg, milk, oil and vanilla; beat on medium speed of electric mixer for 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups about two-thirds full with batter. Bake 10 minutes or until wooden pick inserted in center comes out clean. Cool slightly; remove from pans to wire racks. Cool completely.

Frost with Cocoa Frosting. Garnish with blue sprinkle and/or white frosting piped onto cupcakes in star pattern. Alternate cupcakes, marshmallows and strawberries on wooden skewers. Makes about 4 dozen cupcakes.

Note: The number of kabobs will be determined by the length of the skewer used and the number of cupcakes, marshmallows and strawberries placed on each skewer.

Cocoa Frosting

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3 tablespoons butter or margarine, softened
1/4 cup cocoa
1 1/4 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

In small bowl, beat better until creamy. Add cocoa, powdered sugar, milk and vanilla; beat until smooth and of desired consistency. Makes about 1 cup frosting.

Nutrutional information per serving (2 cupcakes, 2 marshmallows, 2 strawberries); 190 calories (40 calories from fat), 4.5 grams total fat (1.5 gram saturated fat), 15 milligrams cholesterol, 130 milligrams sodium, 30 milligrams calcium, 36 grams carbohydrates, 2 grams protein.

- Recipe from Hershey's Cocoa