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S’mores Mini Cakes

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  • Prep 40 min
  • Total 2 hr 15 min
  • Servings 72
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Treat your guests with these delicious mini cakes that are made with Betty Crocker™ Super Moist™ cake mix and white frosting – a dessert for all chocolate lovers.
By Betty Crocker Kitchens
Updated Aug 15, 2012
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 jar (7 oz) marshmallow crème
  • 3 graham cracker rectangles

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.

Nutrition

Nutrition Facts are not available for this recipe
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