S'mores Cupcakes
1 box betty crocker super moist yellow cake mix
water,eggs, vegetable oil that the cake mix calls for
1c.crushed graham crackers
4 bars (1.55 oz ea) milk chocolate candy, finely chopped
Frosting:
1 jar (7oz) marshmellow creme ( family fare keeps this by the sundae toppings, meijers keeps it by the marshmellows, thank you Jennifer DeRuiter Cisler for helping me find it)
1/2 c. butter or margarine softened
2c. powdered sugar
1 to 2 tsp milk ( make frosting first, if its not spreadable, then add 1/2 tsp at a time to make it spreadable)
1 bar (1.55oz) milk chocolate
26 teddy grahams
Heat oven to 350 degrees or 325 for dark or nonstick pans. Place paper baking cups in each of the 26 regular size muffin cups. Make cake mix as directed on the box. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter among the 26 muffin cups.
Bake at 18-24 minutes or until toothpick comes clean. Cool in pans 10 minutes, remove from pans to cooling rack. Cool completely.
In a large bowl, beat marshmellow creme, butter, and powdered sugar on low speed until blended. If it does not look like its spreadable add 1/2 tsp a milk, mix it in, keep doing it until its spreadable, If it runs off a spoon, it is too thin, it should be some what stiff but spreadable. Spread over tops of cupcakes. Divide chocolate bars into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake, ( i just stuck each cup cake with a rectangle and pushed it into the cupcake.) Top each cupcake with a teddy graham. Store loosely covered after the frosting has set.
1 box betty crocker super moist yellow cake mix
water,eggs, vegetable oil that the cake mix calls for
1c.crushed graham crackers
4 bars (1.55 oz ea) milk chocolate candy, finely chopped
Frosting:
1 jar (7oz) marshmellow creme ( family fare keeps this by the sundae toppings, meijers keeps it by the marshmellows, thank you Jennifer DeRuiter Cisler for helping me find it)
1/2 c. butter or margarine softened
2c. powdered sugar
1 to 2 tsp milk ( make frosting first, if its not spreadable, then add 1/2 tsp at a time to make it spreadable)
1 bar (1.55oz) milk chocolate
26 teddy grahams
Heat oven to 350 degrees or 325 for dark or nonstick pans. Place paper baking cups in each of the 26 regular size muffin cups. Make cake mix as directed on the box. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter among the 26 muffin cups.
Bake at 18-24 minutes or until toothpick comes clean. Cool in pans 10 minutes, remove from pans to cooling rack. Cool completely.
In a large bowl, beat marshmellow creme, butter, and powdered sugar on low speed until blended. If it does not look like its spreadable add 1/2 tsp a milk, mix it in, keep doing it until its spreadable, If it runs off a spoon, it is too thin, it should be some what stiff but spreadable. Spread over tops of cupcakes. Divide chocolate bars into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake, ( i just stuck each cup cake with a rectangle and pushed it into the cupcake.) Top each cupcake with a teddy graham. Store loosely covered after the frosting has set.
No comments:
Post a Comment