Betty Crocker Meets Martha Stewart

A few months ago, I started playing around with the idea of making S’more inspired cupcakes. As usual, I researched possible recipes as a jumping off point. There were so many great ideas it took me awhile to come up with the right mixture of flavor and texture. The main elements of the cupcake came from Betty and Martha. Where would any of us be without them? The end product turned out pretty good. The only change I would make is possibly using an Oreo cookie crust instead of graham crackers.

S’mores Cupcakes

1 box of Betty Crocker Triple Chocolate Cake
1 ½ cups of graham cracker crumbs
3 tablespoons of butter
1 jar of marshmallow cream

Preheat oven to 350. Melt butter. Mix the butter and graham cracker crumbs together until moist. Press a spoonful in the bottom of each cupcake tin. Then mix the cake batter. Fill each cupcake tin about 2/3 of the way full. Bake for 20 minutes. Let completely cool. Next, cut a cone shape into the top of each cupcake. Fill the hole with a heaping spoonful of marshmallow cream. The cream will settle after a few hours so be sure to put plenty in the cake. You will have to trim a little cake off before placing the top back on.

Marshmallow Icing

1 (7 oz.) jar of marshmallow cream
½ cup of butter, softened
2 cups of powdered sugar
1 to 2 teaspoons of milk
1 Hershey’s chocolate bar
1 bag of butter cookies or graham crackers

Remove and discard lid and foil seal from jar of marshmallow cream. To soften marshmallow cream for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow cream, 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 half a cookie or a piece of graham cracker. After frosting has set, store loosely covered at room temperature.