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Cupcakes

Chocolate Marshmallow S’more Cupcakes

Duncan Hines Recipe shared by:
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Nothing goes better with a crackling campfire than a cupcake with graham cracker and chocolate frosting—no roasting stick required!

  • Hands-On Time: 30 Minutes
  • Total Time: 1 Hour 45 Minutes
  • Servings: 24 cupcakes
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350ºF. Place 18 paper liners in muffin pan(s).
  2. Blend graham cracker crumbs, butter, sugar and salt in small bowl. Place 2 teaspoons of graham mixture in paper liners. Bake 5 minutes or until golden.
  3. Combine cake mix with water, oil and eggs in large bowl.
  4. Beat with an electric mixer at medium speed for 2 minutes. Spoon batter on top of graham mixture.
  5. Bake 18 minutes or until toothpick inserted in center comes out clean.
  6. Cool cupcakes on wire rack 5 minutes. Remove from pans and cool completely.
  7. Place fluff into piping or plastic bag (cut a hole in corner of bag). Cut a small hole in center of each cupcake without touching the crumb layer. Fill with fluff mixture.
  8. Spread or Pipe frosting on each cupcake and garnish.
  9. Baking Tip: Place mini-marshmallows on a baking sheet and broil until lightly toasted.

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Tips

Don't Have Enough Muffin Tins?

Don't Have Enough Muffin Tins?

Baking muffins, or cupcakes, and don't have enough muffin tins? Place canning jar rings on cookie sheet to hold cupcake liners while baking.


Bacardi® Rum cake

Bacardi® Rum cake

Instead of using the yellow cakes, that have a distinct flavor. I use white with vanilla pudding, Chocolate with chocolate pudding, White with pistachio pudding, Spice with Butterscotch pudding, and Red Velvet with devilsfood pudding. They come out very well, garnishing is fun for all occassions and my guests Love everyone of them.





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