Need a festive 4th of July recipe?
These S’mores cupcakes are fast, easy & fabulous.
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup graham cracker crumbs
4 bars milk chocolate candy, finely chopped
1 jar (7 oz) marshmallow fluff
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 to 2 teaspoons milk
mini chocolate chips, for topping
24 bear-shaped graham crackers
How do to it:
1. Heat oven to 350°F . Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. 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 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
3. Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. 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/ Or pipe over tops of cupcakes. Sprinkle with mini chocolate chips. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered at room temperature.