Everyone loves campfire S’Mores. The melted chocolate, marshmallows and graham crackers are a unique flavor combination. This cupcake recipe is from Duncan Hines.
From Duncan Hines
Graham Cracker Layer:
1 cup graham cracker crumbs
¼ cup melted butter
2 tbsp. sugar
pinch of salt
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 (optional, for topping)
24 mini-marshmallows (optional, for topping)
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, if desired.
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