MY S'MORES CUPCAKES

My S'Mores Cupcakes image

Provided by Wendy Rusch @AmmaWendy

Categories Cakes

Number Of Ingredients 14

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1 - your favorite chocolate cake recipe or a box mix would work too
1 cup(s) course grahm cracker crumbs
FILLING:
1 - 7 ounce(s) jar of marshmallow cream
1/4 cup(s) butter, softened
3 - hersey chocolate bars, broke into small pieces
FROSTING:
1 - 7 ounce(s) jar of marshmallow cream
1 stick(s) butter, softened
1 1/2 cup(s) powdered sugar
2-3 tablespoon(s) whipping cream
TOPPING:
1/3 cup(s) fine grahm cracker crumbs
3 - hersey chocolate bars, melted with 1t butter, optional

Steps:

Preheat oven to 350. Place 12 liners in your cupcake pans. REMEMBER: If you you have more batter, you'll have to make extra filling and frosting.
Prepare your cake as directed in your recipe or on the box. Stir in coarse grahm cracker crumbs. Fill your cupcake liners 2/3 full and bake 16-19 minutes, until toothpick comes out clean. Remove from oven and cool in pans on wire racks for 10 min, then remove cakes to racks to cool completely.
When cakes are cool, using an apple corer or paring knife, cut out centers of cupcakes. Mix together marshmallow cream and butter until light and fluffy, spoon into a quart size zip lock bag and cut tip from bag, fill cupcakes. Stick peices of chocolate into filling evenly. (I used fun size choc bars and stuck two sections into each cake)
To make the frosting, use a medium bowl, beat together marshmallow cream and butter until combined well then add powdered sugar and cream...beat until creamy and smooth.
Pipe or spread onto cakes, I just used a quart size zip lock bag to do mine. Then sprinkle fine grahm crumbs over top. If desired your can melt together the choc and butter and with a spoon or zip lock bag drizzle chocolate over the frosting THEN sprinkle with crumbs.