No grilling required for these dessert kabobs! Simply skewer frosted miniature cupcakes together with red, ripe strawberries and fluffy marshmallows for a fun dessert perfect for outdoor entertaining!

Mini Cocoa Cupcake Kabobs

1 cup granulated sugar 1 cup all-purpose flour 1/3 cup HERSHEY'S Cocoa 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1/2 cup milk 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup boiling water
Lickety-Split Cocoa Frosting (recipe follows) Blue sprinkles or sugar nonpareils and/or decorating frosting Wooden skewers Marshmallows Strawberries

Heat oven to 350°F (175°C). Spray small muffin cups (1 3/4-inches in diameter) with vegetable cooking spray.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin). Fill muffin cups about 2/3 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 Lickety-Split Cocoa Frosting.
Garnish with blue sprinkles and/or white frosting piped onto cupcake in star pattern. Alternate cupcakes, marshmallows and strawberries on wooden skewers.

Makes about 4 dozen cupcakes.*

* Number of kabobs will be determined by length of skewer used and number of cupcakes, marshmallows and strawberries placed on each skewer.

Lickety-Split Cocoa Frosting:
3 tablespoons butter or margarine, softened 1/4 cup HERSHEY'S Cocoa 1 1/4 cups powdered sugar 2 to 3 tablespoons milk 1/2 teaspoon vanilla extract

Beat butter in small bowl until creamy.
Add remaining ingredients; beat until smooth and of desired consistency.

Makes about 1 cup frosting.