S’mores Mini Cakes

Name: S’mores Mini Cakes
Prep time: 40 min
Total time: 2 min
Ingredients: 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix; Water, vegetable oil and eggs called for on cake mix box; 3 bars (1.55 oz each) milk chocolate candy, unwrapped, separated into pieces; 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting; 1 jar (7 oz) marshmallow crème; 3 graham cracker rectangles

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Prep Time: 40 minutes

Total: 2 hours, 15 minutes

Servings: 72

Cost: $0.16 /serving

Author : Betty Crocker Kitchens

smores mini cakes

Ingredients

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1 box Betty Crocker™ Super Moist™ chocolate fudge cake mixWater, vegetable oil and eggs called for on cake mix box3 bars (1.55 oz each) milk chocolate candy, unwrapped, separated into pieces1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting1 jar (7 oz) marshmallow crème3 graham cracker rectangles

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Instructions

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Step 1

Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups.

Step 2

Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Cut each piece of chocolate candy in half; press 1 half into batter in each muffin cup.

Step 3

Bake 12 to 15 minutes or until surface of cupcakes appears dry. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Repeat with remaining batter and chocolate pieces to make an additional 48 mini cupcakes.

Step 4

In medium bowl, mix frosting and marshmallow crème. Frost cupcakes. Place graham crackers in resealable food-storage plastic bag; seal bag and crush with rolling pin. Sprinkle crushed graham crackers over cupcakes.