June 10, 2015
Moist and light chocolate cupcakes stuffed with a creamy marshmallow filling, topped with milk chocolate frosting, crushed graham crackers and a toasted marshmallow. S’mores have never tasted so good!
1 hr 5 mins
Make the cupcakes:
Pour/spoon the batter into the liners
Make the filling as the cupcakes cool
Make the chocolate frosting as the cupcakes cool
Assemble the cupcakes.
-Cupcakes may be made ahead 1 day in advance, covered, and stored at room temperature.
-Frosting and filling may also be made in advance, covered, and stored in the refrigerator until ready to use.
- Decorate/assemble cupcakes immediately before serving.
-Leftover cupcakes keep well covered tightly at room temperature for 2 days.
MILK CHOCOLATE FROSTING