S'more Cupcakes in Jelly Jars

By dena

Ingredients

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
• 1 cup cold milk
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 tub (10.6 oz.) COOL WHIP Chocolate Whipped Frosting, thawed
• 2 oz. BAKER'S Semi-Sweet Chocolate
• 1/2 cup JET-PUFFED Miniature Marshmallows
• 4 graham crackers, coarsely broken into pieces

Details

Servings 24
Preparation time 35mins
Cooking time 97mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Refrigerate until ready to use.

CUT cupcakes horizontally in half. Place bottom half of each cupcake in 4-oz. jelly jar; top with layers of 1 Tbsp. of pudding and 1-1/2 Tbsp. marshmallow creme. Cover with cupcake tops. Spread with frosting.

MELT semi-sweet chocolate as directed on package; drizzle over cupcakes. Top with remaining ingredients.