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Cupcakes

Chocolate Marshmallow S’more Cupcakes

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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

Corn On The Cob Decorating Tip

Corn On The Cob Decorating Tip

This perfect BBQ side is easier than it looks. Top your frosted cupcakes with yellow and white jellybeans to create sweet corn on the cob cupcakes. DecoratingTip: Serve cupcakes in threes with corn holders for an even more authentic look.


Check ingredient amounts

Check ingredient amounts

Your lemon crumb cake was awful. I'm sure the 11/3 c. water was incorrect. The batter was much too thin and the crumbs sank to the bottom. Better take a look at the recipe.





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