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Desserts

S'more Cupcakes in Jelly Jars

S'more Cupcakes in Jelly Jars recipe
photo by:kraft
Prepared and served in adorable jelly jars, these luscious layered s'mores cupcakes are a guaranteed hit for any party.
time
prep:
35 min
total:
1 hr 37 min
servings
total:
24 servings
Magazine Acquisition

What You Need

1
pkg.  (2-layer size) chocolate cake mix
1
pkg.  (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
1
cup  cold milk
1
jar  (7 oz.) JET-PUFFED Marshmallow Creme
1
tub  (10.6 oz.) COOL WHIP Chocolate Whipped Frosting, thawed
2
oz.  BAKER'S Semi-Sweet Chocolate
1/2
cup  JET-PUFFED Miniature Marshmallows
4
 graham crackers, 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.
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