• Line a cupcake baking pan with paper liners. Preheat the oven to 350 degrees Fahrenheit (℉).
• Whisk together the dry ingredients in a large bowl: flour, cocoa powder, baking powder, baking soda, sugar, and salt.
• Add the wet ingredients to the dry mixture: eggs, prepared hot cocoa, oil, and vanilla. Use a whisk to blend until the batter is smooth and no lumps remain.
• Using a spoon, evenly divide the batter into each cupcake liner, filling each about ⅔ full.
• Bake the cupcakes for 15 to 18 minutes, or until a toothpick or fork inserted into the center comes out clean.
• Allow the cupcakes to cool in the pan for 10 minutes before removing them. Transfer the cupcakes to a cooling rack to cool completely before serving.

 Prepare the Whipped Cream

• In a medium bowl, combine heavy cream, vanilla extract, and powdered sugar.
• Using a hand mixer on low speed, beat the cream until it thickens and reaches a slightly stiff consistency, about 4 minutes. Be careful not to overbeat.

Decorate the Cupcakes

• Using a piping bag fitted with a wide open tip and frost the whipped cream onto the cupcakes in a decorative pattern.
• Optional Step: Sprinkle crushed graham crackers and mini marshmallows on top of the whipped cream. Finish by drizzling chocolate syrup over the cupcakes.