S'Mores Cupcakes
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.
Servings: 12
Ingredients
- 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
Instructions
- 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.
Nutrition
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