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Cooking with kids: S’more cupcakes

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There is one menu item that I knew would appear at least once on every camping trip I ever took, whether as a child or as an adult: S’mores. All anyone has to do is mention camping and I can taste the sinfully delicious mixture of chocolate, marshmallows and graham crackers.

The August edition of Farm Fresh’s Fresh ideas has a recipe for S’more cupcakes that promises to be every bit as luscious as those campfire delights. Make them with your kids – and enjoy!

Ingredients:

  • 1 (15.25 ounce) package yellow cake mix
  • 1 ¼ General Mills Golden Grahams Cereal, crushed
  • ¾ cup Essential Everyday Baking Cocoa
  • ½ cup Essential Everyday Light Brown Sugar
  • ¾ cup Essential Everyday Butter, divided
  • 6 large Essential Everyday Marshmallows, cut in half
  • ½ cup Essential Everyday Heavy Whipping Cream
  • 1 cup Essential Everyday Semi-sweet Chocolate Chips

Directions:

  1. Preheat oven to 350°F.
  2. Prepare cake mix according to package directions.
  3. Divide batter into 2 medium bowls.
  4. Stir ¾ cup crushed cereal into one bowl and cocoa powder into the other.
  5. Set aside.
  6. In a small bowl, combine remaining ½ cup crushed cereal with brown sugar.
  7. Melt ¼ cup butter; pour over cereal and stir until combined.
  8. Divide cereal cake batter am0ng 1 (12 count) greased or paper lined muffin pan.
  9. Sprinkle with half the cereal mixture.
  10. Top with marshmallow halves and chocolate cake batter (pan will be filled to top)).
  11. Sprinkle with remaining cereal mixture.
  12. Bake 20 – 24 minutes.
  13. Remove from oven and let stand 5 minutes.
  14. Transfer to cooling rack over wax paper; cool completely.
  15. In small saucepan over medium heat, combine remaining ½ cup butter and cream.
  16. Bring to a boil; remove from heat.
  17. Add chocolate; stir until melted and smooth.
  18. Pour chocolate over cupcakes; let stand until chocolate is set.

Serves 12

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