S'more Cupcakes

• Condiments

  • 1 jar Jet-puffed marshmallow creme

• Baking & Spices

  • 1 Hershey's milk chocolate bar (1.55 oz.
  • 16 Honey maid honey grahams
  • 1 1/2 cups Topping, frozen whipped

• Dairy

  • 2 oz Brick cream cheese

• Other

  • 1 pkg. (2-layer size chocolate cake mix

Found on snackworks.com

Ingredients

• 16 HONEY MAID Honey Grahams, divided
• 1 pkg. (2-layer size) chocolate cake mix
• 2 oz. brick cream cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1-1/2 cups thawed frozen whipped topping
• 1 HERSHEYS Milk Chocolate Bar (1.55 oz.), coarsely chopped

Directions

• Heat  oven to 350°F.
• Use  serrated knife to cut each of 15 grahams into 4 rectangles; cut each rectangle crosswise in half. Place 1 graham piece in each of 24 paper-lined muffin cups. Stand 4 of the remaining graham pieces around side of each prepared muffin cup.
• Prepare  cake batter as directed on package; spoon into prepared muffin cups.
• Bake  18 to 20 min or until toothpick inserted in centers comes out clean. Cool completely.
• Beat  cream cheese and marshmallow creme in medium bowl with mixer until blended. Gently stir in whipped topping; spoon into pastry bag fitted with decorating tip. Insert tip into top of each cupcake, then use to pipe cream cheese mixture into centers of cupcakes. Pipe remaining cream cheese mixture onto tops of cupcakes.
• Microwave  chocolate in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 30 sec. Crush remaining whole graham finely; sprinkle over cupcakes. Drizzle with melted chocolate.