- 24
Ingredients
- Cupcakes:
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 cup graham cracker crumbs
- 4 bars (1.55 oz each) milk chocolate candy, finely chopped
- Frosting:
- 1 jar (7 oz) marshmallow creme
- 1/2 cup butter or margarine, softened
- 2 cups powdered sugar
- 1 to 2 teaspoons milk
- 1 bar (1.55 oz) milk chocolate candy, if desired
- 24 bear-shaped graham crackers, if desired
Preparation
Step 1
1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
2. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
3. Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered at room temperature.
*Success
To keep the chocolate from sinking into the cake batter, chop it finely.
*Special Touch
Try chocolate-flavored graham crackers instead of regular graham crackers for more chocolate taste.
Nutrition Information:
1 Cupcake: Calories 280 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 40mg; Sodium 210mg; Total Carbohydrate 41g (Dietary Fiber 0g, Sugars 31g); Protein 2g