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So moist. So delicious. And so much more.™

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Cupcakes

Red Velvet Smore Cupcakes

Dawn Lowery Recipe shared by:
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A new take on a campfire favorite. A moist Duncan Hines red velvet cupcake with a sprinkling of mini chocolate chips mixed inside. Add a heaping mound of smooth and creamy Duncan Hines cream cheese frosting, a dash of crushed graham crackers, a few mini chocolate chips and mini or regualr sized marshmallows.

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Ingredients

  • Cupcakes:
  • 1 Box Duncan Hines Red Velvet Cake Mix
  • 3 Eggs
  • 1/3 cup oil
  • 1 1/4 cups water
  • 1/4 cup powdered sugar
  • Topping:
  • 1 can Duncan Hines cream cheese frosting (or two cans if you love a lot of frosting!)
  • 4 graham crackers crushed
  • 3/4 cup mini chocolate chips
  • 1/2 cup mini or regular sized mashmallows.

Baking Instructions

  1. Using a handmixer on low combine cake mix, eggs, oil, powerderd sugar, and water according to the Duncan Hines Red Velvet cake mix package. Add 3/4 cup mini chocolate chips and mix lightly. Spoon cake batter into cupcake pans which are lined with cupcake liners. Fill each caupcake liner about ½ full. Bake at 350 degrees for 10-12 minutes or until the tops of the cupcake spring back when touched. Remove from cupcakes from the oven and immediately place them on a drying rack to cool. When thoroughly cooled, top each cupcake with a generous amount of Duncan Hines cream cheese icing. Follow up with a sprinkle of finley crushed graham crackers, mini chocolate chips, and adorn with marshmallows.

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Tips

cookies

cookies

Want fluffier cookies and not so crisp? Try using less sugar/sugars and a bit more flour and your cookies come out thicker and chewier. This is what you have to do for any baking done at high altitudes. It really works. This works for any mix or home recipe that is not already corrected for high altitude.


decadent red velvet cupcakes frosting tip

decadent red velvet cupcakes frosting tip

We tried the new Decadent cupcake with frosting, it is delicious! We stored the frosting in the frig but let it warm a bit before inserting into the cupcake. We used a twist tie to seal the bag top, and a mini-chip clip to close the end before using it again. The frosting is not a heavy cream cheese taste and flowed nicely from the bag provided in the box.





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