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S'more Cupcakes in Jelly Jars

  • 24servings
  • 97minutes
  • 260calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) chocolate cake mix

  2. 1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding

  3. 1 cup cold milk

  4. 1 jar (7 oz.) JET-PUFFED Marshmallow Creme

  5. 1 tub (10.6 oz.) COOL WHIP Chocolate Whipped Frosting , thawed

  6. 2 oz. BAKER'S Semi-Sweet Chocolate

  7. 1/2 cup JET-PUFFED Miniature Marshmallow s

  8. 4 HONEY MAID Honey Grahams , coarsely broken into pieces

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Refrigerate until ready to use.

  3. CUT cupcakes horizontally in half. Place bottom half of each cupcake in 4-oz. jelly jar; top with layers of 1 Tbsp. of pudding and 1-1/2 Tbsp. marshmallow creme. Cover with cupcake tops. Spread with frosting.

  4. MELT semi-sweet chocolate as directed on package; drizzle over cupcakes. Top with remaining ingredients.

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