S'mores Cupcakes

Enjoy s'more fun with cupcakes packed with the goodies--graham crackers, chocolate candy and marshmallow creme. MORE+ LESS-

By Betty Crocker Kitchens

August 17, 2011

Ingredients

box Betty Crocker™ Super Moist™ yellow cake mix

1 1/4

cups water

1/3

cup vegetable oil

eggs

cup graham cracker crumbs

bars (1.55 oz each) milk chocolate candy, finely chopped

jar (7 oz) marshmallow creme

1/2

cup butter or margarine, softened

cups powdered sugar

to 2 teaspoons milk

bar (1.55 oz) milk chocolate candy, if desired

bear-shaped graham crackers, if desired

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1

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.
2

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.
3

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.

To keep the chocolate from sinking into the cake batter, chop it finely.
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.
Try chocolate-flavored graham crackers instead of regular graham crackers for more chocolate taste.