S’mores Mini Cakes

 

1

box Betty Crocker® SuperMoist® chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

3

bars (1.55 oz each) milk chocolate candy, unwrapped, separated into pieces

1

container (12 oz) Betty Crocker® Whipped fluffy white frosting

1

jar (7 oz) marshmallow crème

3

graham cracker rectangles

• 1 Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups.
• 2 Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Cut each piece of chocolate candy in half; press 1 half into batter in each muffin cup.
• 3 Bake 12 to 15 minutes or until surface of cupcakes appears dry. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Repeat with remaining batter and chocolate pieces to make an additional 48 mini cupcakes.
• 4 In medium bowl, mix frosting and marshmallow crème. Frost cupcakes. Place graham crackers in resealable food-storage plastic bag; seal bag and crush with rolling pin. Sprinkle crushed graham crackers over cupcakes.