If you’re unable to gather around a campfire, don’t worry! You can still indulge in a delicious S’mores-inspired dessert whenever you like. This Marbled S’mores Cupcake recipe offers a delightful twist on the classic treat. The cupcakes bring together marbled chocolate and graham cracker cake as the base. On top, you’ll find a delightful dollop of homemade marshmallow icing, perfectly complemented by a HERSHEY’S Chocolate Bar pip. These cupcakes are ideal for parties, birthdays or even a cozy night when you’re yearning for the nostalgic flavors of S’mores. Need more inspiration for S’mores nights? Find S’more Recipes to Love, like this Marbled S’mores Cupcake recipe.
Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper baking cups.
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.
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.
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.
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 ¾ cups frosting.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.