These S'mores Cupcakes will make for a fun summertime dessert. They start with a graham cracker crust, then marshmallow buttercream fills the chocolate cupcake, topped with more icing, graham cracker crumbs, and of course, a Hershey's Chocolate Bar.
- 1 1/2 cup Graham Cracker Crumbs about 12 full sheets
- 4 tbsp melted Butter
- 1/2 cup Sugar
- 1 box Chocolate Cake mix + box ingredients
- 1 1/2 cup softened Butter
- 1 1/2 cup Powdered Sugar
- 7 oz Marshmallow Creme
- 1/2 tsp Vanilla
Preheat oven to 350.
Line cupcake pan with paper liners. Set aside.
Pulse graham crackers in food processor to make crumbs.
Add melted butter and sugar and pulse to combine.
Equally divide crumb mixture in bottom of each liner and gently press in place. (About 1 tbsp each)
Bake 7-10 minutes.
Allow to cool.
Prepare cake batter according to box directions.
Fill each liner about 2/3 full and bake 15-20 minutes until toothpick inserted in center comes out clean.
Allow cupcakes to cool.
Cream butter and vanilla with a mixer until fluffy.
Gradually add in powdered sugar until incorporated.
Fold in marshmallow creme.
Transfer to piping bag with a round tip.
Take a knife and remove a small square in the middle of each cupcake.
Pipe in a little frosting to fill.
Cut off just the top of removed square and place back on top of cupcake.
Frost each cupcake.
Garnish with graham cracker crumbs, graham crackers, chocolate or marshmallows.
Refrigerate until ready to serve.
Calories: 715kcal | Carbohydrates: 87g | Protein: 5g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 676mg | Potassium: 140mg | Fiber: 1g | Sugar: 65g | Vitamin A: 827IU | Calcium: 16mg | Iron: 1mg