Make s'mores cupcakes before summer ends. Graham cracker base, easy, tender chocolate cake, and perfect marshmallow frosting make them cupcake s'mores!

INSTRUCTION

S'mores Cupcakes Recipe

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INGREDIENT

-1 ½ cups graham cracker crumbs -5 tablespoons melted butter -1 tablespoon sugar For the cupcakes: -1 package devil’s food cake mix 15.25 ounces -1 package instant chocolate pudding mix 3.4 ounces -¾ cup sour cream -¾ cup vegetable oil -3 large eggs lightly beaten -2 teaspoons pure vanilla extract -½ cup warm water For the topping: -1 batch marshmallow frosting -2 full size Hershey Bars

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Preheat oven to 350°F. Put paper liners in two 24-well cupcake pans. Combine butter, sugar, and graham crackers. Apply pressure between liners.

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Step 1

Mix the cake and pudding mixes, sour cream, oil, eggs, vanilla, and water in a stand mixer with the paddle attachment or a large bowl with a ha nd mixer. 

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Step 2

 Mix well for two minutes on medium speed. Divide batter between 24 cupcake wells with a large cookie scoop (3 tablespoons).

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Step 3

Bake cakes until tops spring back when lightly touched, 18-22 minutes in preheated oven.

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Step 4

Let cupcakes cool 10 minutes in pans. Cool cupcakes on wire racks after removing from pa ns. After cupcakes cool, make marshmallow frosting.

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Step 5

Frost cupcakes after cooling. Use a kitchen torch to lightly brown marshmallow frosting and top with milk chocolate square.

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Step 6

Nutrition

-Serving: 1cupcake -Calories: 270kcal -Carbohydrates: 33g -Protein: 2g | Fat: 32g -Saturated Fat: 5g -Polyunsaturated Fat: 5g -Monounsaturated Fat: 4g -Trans Fat: 0.1g -Cholesterol: 31mg -Sodium: 213mg -Potassium: 98mg -Fiber: 1g -Sugar: 140g- -Vitamin A: 148IU -Vitamin C: 0.1mg -Calcium: 44mg -Iron: 1mg

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