HONEY MAID Candy Cane S'more Cupcakes
These s'more cupcakes with a honey graham crust, chocolate peppermint cake, and fluffy marshmallow icing are sure to impress your guests at your next Christmas party!
Prep time25 min
Total time1hr 25min
ServingsMakes 24 servings.
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
- 1½ cups thawed frozen whipped topping
- 2 oz. green candy coating wafers
Preparation
- 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 Store
Keep frosted cupcakes refrigerated.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 250 |
| % Daily Value* | |
| Total fat 11g | |
| Saturated fat 3.5g | |
| Trans fat 0g | |
| Cholesterol 25mg | |
| Sodium 220mg | |
| Carbohydrate 37g | |
| Dietary fiber 1g | |
| Total sugars 22g | |
| Protein 3g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 6 %DV |
