Easy S’more Cupcake

• Condiments

  • 2 (7 ounce jars Marshmallow creme

• Baking & Spices

  • 1 (15.25 ounce chocolate fudge cake mix
  • 1 tbsp Clear vanilla
  • 2 1/2 cups Confectioners' sugar
  • 1/4 cup Granulated sugar

• Snacks

  • 2 cups Graham cracker crumbs
  • 1 Graham cracker crumbs

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Butter

• Other

  • extra dark Hershey's kisses, unwrapped

Found on ladybehindthecurtain.com

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 (15.25 ounce) chocolate fudge cake mix, plus ingredients on the box (oil, water and eggs)
• 1 cup butter, softened
• 2 (7 ounce) jars marshmallow créme
• 1 tablespoon clear vanilla
• 2 1/2 cups confectioners sugar
• graham cracker crumbs
• extra dark Hersheys kisses, unwrapped

Directions

• Line muffins cups with paper liners and spray with non stick cooking spray.
• Preheat oven to 350°.
• In a small bowl combine the cracker crumbs, sugar and butter.
• Spoon into the bottom of each cup.
• Press into an even layer and set aside.
• Prepare according to the package directions.
• Spoon batter into the cups half full.
• Bake 15 minutes or until a toothpick inserted into the center comes out clean.
• Let cool in pans 5 minutes; remove and set on cooling racks to cool completely.
• In a large mixing bowl beat the butter until creamy.
• Add the marshmallow créme and vanilla; beat until combined.
• Gradually add the sugar; beat until combined.
• Pipe or spread on cupcakes; garnish with a sprinkle of cracker crumbs,add a kiss to one side.