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HONEY MAID Candy Cane S'more Cupcakes

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A0 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron6 %DV

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