S'mores Cupcakes recipe from Life Made Delicious
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S'mores Cupcakes

Enjoy s'mores fun with cupcakes made with graham crackers, chocolate candy and marshmallow creme.

  • Prep Time 45 min
  • Total Time 2 hr 20 min
  • Servings 26
Rating
(1) (0) Comments

Ingredients

1 box Betty Crocker* SuperMoist* Golden Cake Mix
Water, vegetable oil and eggs as called for on the cake mix box
1 cup(250 mL) graham cracker crumbs
4 bars (about 1.55 oz/45 g each) milk chocolate candy, finely chopped

1 jar (7 oz) marshmallow creme (about 1 1/2 cups/375 mL)
1/2 cup (125 mL) butter or margarine, softened
2 cups (500 mL) icing sugar
1 to 2 tsp (5-10 mL) milk
1 bar (1.55 oz/45 g) milk chocolate candy, if desired
26 bear-shaped graham crackers, if desired

Nutrition Information

1
Serving (1 Cupcake)
  • Calories
    240
  • Calories From Fat
    90
  • Total Fat
    10g
  • Trans Fat
    0g
  • Saturated Fat
    4 1/2g
  • Total Carbs
    36g
  • Sugars
    25g
  • Dietary Fiber
    0g
  • Protein
    2g
  • Cholesterol
    35mg
  • Sodium
    180mg

Instructions

Directions

  • 1 Heat oven to 350ºF. Place paper baking cup in each of 26 regular-size muffin cups. Make cake batter as directed on box; fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
  • 2 Bake 18 to 23 minutes or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3 In large bowl, beat marshmallow creme, butter and icing sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered.

Expert Tips

Success: To keep the chocolate from sinking into the cake batter, chop it finely.

Did You Know: If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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