They’ll be asking for ‘s’more’ of these rich chocolate cupcakes, with graham cracker bottoms and chocolate marshmallow frosting tops.
Graham Cracker Layer:
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp. sugar
- pinch of salt
Cupcakes:
- 1 pkg. Duncan Hines® Devil's Food Cake Mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/3 cups water
- 2 cups marshmallow fluff
- 2 cans Duncan Hines® Frosting Creations™ Frosting Starter
- 2 packets Duncan Hines® Frosting Creations™ Chocolate Marshmallow Flavor Mix
- 2 tbsp. graham cracker crumbs
- 24 mini-marshmallows
- Preheat oven to 350°F. Place cupcake liners in muffin pans.
- Mix 1 cup of graham cracker crumbs, melted butter, sugar and salt in small bowl.
- Place 2 tsp. of the graham cracker mixture in bottom of each cupcake liner. Use bottom of small juice glass to pack and flatten graham crust in liners.
- Bake for 5 to 7 minutes until graham cracker layer is golden. Let cool.
- Meanwhile, prepare cake batter as directed on package. Scoop cake batter on top of graham cracker crust, filling cupcake liner no more than two-thirds full.
- Bake for 18 to 22 minutes or until toothpick inserted into cupcakes comes out clean.
- Let cupcakes cool for 5 minutes, then turn out of pans to finish cooling.
- Cut a cone-shaped piece from middle of cupcake. Do not cut through graham cracker layer.
- Put marshmallow fluff in a piping bag or plastic bag with the corner cut off and squeeze fluff into hollow of cupcake.
- Pour 1 packet of Duncan Hines® Frosting Creations™ Chocolate Marshmallow Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
- Frost cupcakes with the Chocolate Marshmallow frosting you just created.
- Sprinkle tops of cupcakes with extra graham cracker crumbs and garnish with a mini-marshmallow.
Tip:
- To replicate the cupcakes in the photo, pipe frosting using a piping bag and large round decorator tip.
How it Works Video
See how easy it is to use Duncan Hines® Frosting Creations™ Mixes.
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Rating:
joyce.opitz (1 discussion) on Apr 17, 2013 at 08:07 PM
DON'T try these! The butter leaches into liners, marshmallow(as per other review)collapses them, frosting/flavor is expensive. Garbage!!!
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mylittlecupcake (4 discussions) on Mar 2, 2013 at 10:05 PM
im making it tommorrow i think it will be dvine
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Cupcake365 (10 discussions) on Feb 22, 2013 at 10:38 PM
looks really great even that i love s'more's!
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MJOBENT (1 discussion) on Jan 17, 2013 at 07:06 PM
I prefer to fill the cupcakes without coring out the middle. Use a piping bag and just jam it through the cake. It's soft enough to expand allowing for all the filling. Also great with a chocolate ganache filling too!
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Lelis (1 discussion) on Jan 16, 2013 at 01:01 AM
Se mira muy ricos y facil dee preparar lo intentare el proximo finde semana para mis hijos :)
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kellyahickey (3 discussions) on Dec 9, 2012 at 02:56 PM
I've made these twice & they were a big hit! I used an apple corer to make the hole and I find that a Ziplock bag works better than a piping bag for the Fluff.
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cissybridges (2 discussions) on Nov 7, 2012 at 09:25 AM
I made these for a birthday in our supper club and now they are requested all the time! They are amazing. I couldn't find the flavor creations frosting starters, so I mixed about a half cup of marshmallow fluff in with milk chocolate frosting. It was delicious!! Toasting a little marshmallow to put on top with a piece of graham cracker was also a hit.
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laura.colemankarlin (1 discussion) on Sep 14, 2012 at 12:18 AM
best cupcakes ever!!! everyone who has had one agrees!! thanks!!
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jackie.carriere.3 (1 discussion) on Sep 11, 2012 at 01:33 AM
I made them before, I used an apple corer to make the hole in the middle worked great.
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Deelm19 (1 discussion) on Sep 8, 2012 at 09:46 PM
These are the best cupcakes I have ever had. I did use the piping bag to insert the marshmellow.
No Rating
jennifer.m.casper (1 discussion) on Aug 14, 2012 at 09:23 PM
My friend at work made these and oh my goodness they were amazing !!!
No Rating
easybake4u (1 discussion) on Jul 30, 2012 at 05:53 PM
I like to refrigerate my cupcakes. Has anyone else done this? What happens to the creamy marshmallow if they are refrigeated?
stiff?
stiff?
Comment by: Taste of HEAVEN (2 discussions) on Aug 9, 2012 at 09:07 PM
I think they taste better from the fridge. Especially when making the night before, it holds them together. :)
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dkolosky5 (1 discussion) on Jul 14, 2012 at 10:25 AM
I used the regular size marshmallow in the center. I just filled the cupcake tin 1/3 then put the marshmallow in center and put a little more batter on the top. Worked great!
Comment by: joyce.opitz (1 discussion) on Apr 17, 2013 at 08:18 PM
Make sure you COMPLETELY cover the marshmallow(?).Not sure this would work either, but it doesn't work without.So disappointed!
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pastry student (1 discussion) on Jul 7, 2012 at 09:39 AM
I made these for our public library auctions bake sale and i was told they sold out. I found that instead of cutting a cone shape into the cupcake to put the fluff inside, I just used a melon baller instead. It was easier. I'll definetly make these cupcakes again!
