HONEY MAID Candy Cane S'more Cupcakes

Not rated
  • 25 min prep
  • 1 hr 25 min total
  • Makes 24 servings.


HONEY MAID Candy Cane S'more Cupcakes Recipe

Ingredients

  • 15 HONEY MAID Honey Grahams
  • 1 pkg. (2-layer size) chocolate cake mix
  • 36 small candy canes, divided
  • 2 oz. brick cream cheese, softened
  • 1 jar (7 oz.) marshmallow creme
  • 1-1/2 cups thawed frozen whipped topping
  • 2 oz. green candy coating wafers

Instructions

  • Heat  oven to 350°F.
  • Use  serrated knife to cut each graham into 4 rectangles, then cut each rectangle crosswise in half. Place 1 graham piece in bottom of each of 24 paper-lined muffin cups. Stand 4 of the remaining graham pieces around inside of each prepared muffin cup.
  • Prepare  cake batter as directed on package. Finely crush 12 candy canes; stir into batter. 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. Pipe onto tops of cupcakes.
  • Melt  candy coating wafers as directed on package; drizzle over cupcakes.
  • Top  each cupcake with 1 of the remaining candy canes just before serving.

Recipe Tips

How to StoreKeep frosted cupcakes refrigerated.

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Nutrition Information

Makes 24 servings.

Nutrition per serving:

    • Calories 250 
    • Total fat 11 g
    • Saturated fat 3.5 g
    • Cholesterol 25 mg
    • Sodium 220 mg
    • Carbohydrate 37 g
    • Dietary fiber 1 g
    • Total sugars 22 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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