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!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 15 HONEY MAID Honey Grahams
  • 1 pkg. (2-layer size) chocolate cake mix
  • 36 small candy cane s, 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

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

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.

3

Prepare cake batter as directed on package. Finely crush 12 candy canes; stir into batter. Spoon into prepared muffin cups.

4

Bake 18 to 20 min or until toothpick inserted in centers comes out clean. Cool completely.

5

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.

6

Melt candy coating wafers as directed on package; drizzle over cupcakes.

7

Top each cupcake with 1 of the remaining candy canes just before serving.