Smore Cupcakes In Jelly Jars Recipes
S'MORES CUPCAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, eggs, oil, powdered sugar, butter, marshmallow fluff, vanilla, graham cracker crumb
Provided by Hitomi Aihara
Categories Desserts
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine ingredients for the box cake mix. Transfer them into cupcake tins and bake for 20 minutes. Let them cool completely.
- In a large bowl, combine powdered sugar, vanilla, marshmallow cream, and butter. Mix until frosting forms.
- Place into a piping bag or plastic bag and cut the corner.
- Pipe on the frosting and top it off with the graham cracker crumbs.
- Enjoy!
Nutrition Facts : Calories 399 calories, Carbohydrate 54 grams, Fat 19 grams, Fiber 0 grams, Protein 4 grams, Sugar 36 grams
S'MORES CUPCAKES
Marshmallow frosting puts these cupcakes over the top. Chocolate bar pieces and graham cracker crumbs on top make them extra indulgent and even more like the real thing-but better! -Erin Rachwal, Hartland, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, beat water, buttermilk, eggs, oil and vanilla until well blended. Combine flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into water mixture until blended., Fill paper-lined muffin cups half full. Bake until a toothpick comes out clean, 16-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Spread or pipe frosting over cupcakes. Sprinkle with cracker crumbs. Break each candy bar into 12 pieces; garnish cupcakes. If desired, top with toasted marshmallows and graham cracker pieces.
Nutrition Facts : Calories 330 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 298mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
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- Pulverize the graham crackers in a food processor. Remove any large chunks that escaped the blades. Dump the crumbs in a bowl and drizzle with about 3/4ths of the melted butter. Add salt, and stir until well combined. The crumbs should stay in place when pressed or squeezed. If still crumbly, add the remaining butter and stir. Divide evenly among the four jars and use the blunt end of a tool or handle to tamp the crumbs firmly into place.
- Briefly whisk together the dry ingredients. Add the eggs, oil, and vanilla, and beat until smooth. Gradually add the water, beating until smooth. The batter will be very loose. Spoon or pour into the jars, dividing as evenly as possible. Top cake batter with chopped chocolate, if using.
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