Makes 24 cupcakes
These Marbled S’mores Cupcakes are ideal for parties, birthdays, or even a cozy night when you’re yearning for the nostalgic flavors of s’mores.
1 box white cake mix plus additional ingredients as listed on the box
1/4 cup HERSHEY’S Cocoa 100% Cacao Natural Unsweetened Cocoa
1/2 graham cracker crumbs
Marshmallow Frosting (recipe below)
2 HERSHEY’S Milk Chocolate Candy Bars (1.55 oz each)
1.Heat oven to 350 degrees. Line 24 muffin cups (2 1/2 inches in diameter) with paper baking cups.
2.Follow cake mix directions. Split the batter into two medium mixing bowls (about 2 cups per bowl). Mix the cocoa into one bowl and the graham cracker crumbs into the other.
3.Evenly distribute the chocolate batter into muffin cups. Repeat with the graham batter. Using a toothpick, swirl the batters together to create a marbled effect.
4.Bake for 14 to 18 minutes, or until a toothpick inserted in the cake comes out clean. Cool on a wire rack for 10 minutes, then remove from muffin pan to wire rack. Cool completely. Prepare Marshmallow Frosting. Frost each cupcake and decorate with a HERSHEY’S Chocolate pip.
1 jar marshmallow creme (7 oz)
1 cup butter, softened
1/2 tsp vanilla extract
2 cups powdered sugar
1 to 2 Tbsp milk, if needed
Beat the marshmallow creme with the butter and vanilla. Gradually add the powdered sugar until mixture reaches desired consistency. Add milk, 1 tablespoon at a time, if the frosting is too thick. Makes 2 3/4 cups frosting.
Find this recipe and more holiday treats at hersheyland.com