s’mores frappuccino cupcakes

Name: S’mores Frappuccino Cupcakes
Prep time: 30 min
Cook time: 20 min
Yield: 30
Cuisine: American
Ingredients: FOR THE CRUST; 2 cup(s) graham cracker crumbs; 8 tablespoon(s) butter, melted; FOR THE CHOCOLATE CUPCAKES; 1 - chocolate cake mix; 1 - 3.4 ounce instant chocolate pudding; 4 - eggs; 1 cup(s) strong brewed coffee, cooled; 1/2 cup(s) oil; 1 cup(s) mini chocolate chips; FOR THE MARSHMALLOW FROSTING; 1 1/2 cup(s) butter, softened; 2 1/4 cup(s) marshmallow cream; 1 1/2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) salt; 3 tablespoon(s) whipping cream; 5 1/4 cup(s) powdered sugar; 4 ounce(s) chocolate candiquik; 15 - chocolate filled cookie straws, cut in half

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2015/05/smores-frappuccino-cupcakes/

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yield 30 serving(s)

prep time 30 Min

cook time 20 Min

method Bake

Ingredients For s’mores frappuccino cupcakes

FOR THE CRUST
2 c

graham cracker crumbs
8 Tbsp

butter, melted
FOR THE CHOCOLATE CUPCAKES
1

chocolate cake mix
1

3.4 ounce instant chocolate pudding
4

eggs
1 c

strong brewed coffee, cooled
1/2 c

oil
1 c

mini chocolate chips
FOR THE MARSHMALLOW FROSTING
1 1/2 c

butter, softened
2 1/4 c

marshmallow cream
1 1/2 tsp

vanilla extract
1/2 tsp

salt
3 Tbsp

whipping cream
5 1/4 c

powdered sugar
4 oz

chocolate candiquik
15

chocolate filled cookie straws, cut in half

How To Make s’mores frappuccino cupcakes

1
Combine the graham cracker crumbs and butter. Set aside 4 Tablespoons of the crumbs. Spoon the rest of the crumbs evenly into the bottom of 30 cupcake liners. Press firmly into the bottom.

2
Mix together the cake mix, pudding mix, eggs, cooled coffee, and oil. Beat for 1 minute on low speed, then beat 2 minutes on medium speed. Stir in the chocolate chips. Spoon the batter evenly into the liners. Bake at 325 degrees for 20 minutes. Let cool. Beat the butter until creamy. Add the marshmallow cream,vanilla, and salt and beat again. Slowly add the powdered sugar and whipping cream. Beat until light and fluffy. Pipe onto the cooled cupcakes.
3
Melt the chocolate CandiQuik according to the package directions. Spoon into a plastic baggie. Cut one tip off and drizzle over the tops of the frosted cupcakes. Sprinkle with the reserved graham cracker crumbs. Top with a cookie straw. Store in a sealed container.
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