Desserts

S'more Cupcakes in Jelly Jars

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photo by:kraft

time

prep:

35 min

total:

1 hr 37 min

servings

total:

24 servings

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What You Need

pkg. (2-layer size) chocolate cake mix

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

cup cold milk

jar (7 oz.) JET-PUFFED Marshmallow Creme

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

oz. BAKER'S Semi-Sweet Chocolate

1/2

cup JET-PUFFED Miniature Marshmallows

HONEY MAID Honey Grahams, coarsely broken into pieces

Make It

HEAT oven to 350°F.

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.

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.

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

Kraft Kitchens Tips

Make Ahead

Decorated cupcakes can be made ahead of time. Prepare as directed, except do not top with marshmallows and graham pieces. Refrigerate up to 8 hours. Top with marshmallows and graham pieces just before serving.

Variation

If you don't have 24 jelly jars, you can fill and top the split cupcakes on a platter instead.

How to Store

Keep refrigerated.