Preheat oven to 350 degrees. Line 24 cupcakes with paper liners; set aside.
These cupcakes are a must-try! Filled with a graham cracker crust, followed by a chocolate batter, then topped with a marshmallow meringue and browned to perfection, you won’t be able to turn one down.
Servings and Ingredients
|9 whole That's Smart graham crackers, crushed into fine crumbs (about 1 1/2 cups)|
|½ c. Hy-Vee sugar, divided|
|⅓ c. Hy-Vee butter, melted|
|1 (16.5-oz.) package Hy-Vee devil's food cake mix, plus ingredients called for on the package|
|3 egg whites from pasteurized eggs, at room temperature|
|½ tsp. Hy-Vee vanilla extract|
|1 (7-oz.) jar marshmallow crème|
Things To Grab
- Cupcake pan
- Cupcake liners
- Small bowl
- Small glass
- 2 Large mixing bowls
- Electric mixer
In a small bowl, combine graham cracker crumbs, 1/4 cup sugar and butter. Divide among prepared muffin tins, about 1 rounded tablespoon each. Press crumb mixture down with the bottom of a small glass or spoon. Bake 5 to 7 minutes or until light golden.
Prepare cake mix according to package directions. Divide batter among baked graham cracker cups and bake according to cake mix directions. Cool completely.
For marshmallow meringue, mix egg whites and vanilla with an electric mixer on high until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining crème, beating until smooth and glossy, about 1 minute.
Frost cooled cupcakes with marshmallow meringue. Bake frosted cupcakes until meringue is lightly brown, about 5 to 7 minutes.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 30mg
- Sodium: 230mg
- Total Carbohydrates: 29g
- Protein: 3g
That's Smart Graham Crackers box.