S'MORES CUPCAKES RECIPE - BETTYCROCKER.COM
Enjoy s'more fun with cupcakes packed with the goodies--graham crackers, chocolate candy and marshmallow creme.
Provided by Betty Crocker Kitchens
Total Time 2 hours 20 minutes
Prep Time 45 minutes
Yield 26
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). 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.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat marshmallow creme, butter and powdered 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.
Nutrition Facts : Calories 240 , CarbohydrateContent 36 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Cupcake, SodiumContent 180 mg, SugarContent 25 g, TransFatContent 0 g
S'MORES CUPCAKES - CINCYSHOPPER
These S'mores Cupcakes will make for a fun summertime dessert. They start with a graham cracker crust, then marshmallow buttercream fills the chocolate cupcake, topped with more icing, graham cracker crumbs, and of course, a Hershey's Chocolate Bar.
Provided by Jen
Categories Dessert
Prep Time 15 minutes
Cook Time 28 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Line cupcake pan with paper liners. Set aside.
- Pulse graham crackers in food processor to make crumbs.
- Add melted butter and sugar and pulse to combine.
- Equally divide crumb mixture in bottom of each liner and gently press in place. (About 1 tbsp each)
- Bake 7-10 minutes.
- Allow to cool.
- Prepare cake batter according to box directions.
- Fill each liner about 2/3 full and bake 15-20 minutes until toothpick inserted in center comes out clean.
- Allow cupcakes to cool.
- Cream butter and vanilla with a mixer until fluffy.
- Gradually add in powdered sugar until incorporated.
- Fold in marshmallow creme.
- Transfer to piping bag with a round tip.
- Take a knife and remove a small square in the middle of each cupcake.
- Pipe in a little frosting to fill.
- Cut off just the top of removed square and place back on top of cupcake.
- Frost each cupcake.
- Garnish with graham cracker crumbs, graham crackers, chocolate or marshmallows.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 715 kcal, CarbohydrateContent 87 g, ProteinContent 5 g, FatContent 40 g, SaturatedFatContent 21 g, TransFatContent 1 g, CholesterolContent 126 mg, SodiumContent 676 mg, FiberContent 1 g, SugarContent 65 g, UnsaturatedFatContent 10 g, ServingSize 1 serving
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