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
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
1
jar (7 oz) marshmallow crème
3
graham cracker rectangles
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Steps
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.
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Nutrition Facts are not available for this recipe
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