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:

Ingredient list

15 HONEY MAID Honey Grahams
1 pkg. (2-layer size) chocolate cake mix
36 small candy canes, 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 factsNutrition information

Recipe Tips

Heat oven to 350°F.

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.

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

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

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.

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

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