S’mores Frappuccino Cupcakes

· 2 cups graham cracker crumbs 

· 8 Tablespoons butter, melted 

· 1 chocolate cake mix 

· 1 - 3.4 ounce instant chocolate pudding 

· 4 eggs 

· 1 cup strong brewed coffee, cooled 

· 1/2 cup oil 

· 1 cup mini chocolate chips 

· 1 batch Marshmallow Buttercream Frosting 

· 1/3 cup chocolate melts 

· 2 Tablespoons graham cracker crumbs

· Preheat oven to 325 degrees. Place 30 cupcake liners in muffin tins. 

· Combine the graham cracker crumbs and butter. Spoon the rest of the crumbs evenly into the bottom of the cupcake liners. Press firmly into the bottom. Set aside. 

· Mix together the cake mix, pudding mix, eggs, cooled coffee, and oil. Beat for 1 minute on low speed, then beat 2 minutes on medium speed. 

· Stir the chocolate chips in gently. Spoon the batter evenly into the liners. Bake for 20 minutes. Let cool. 

· Use a frosting bag and icing tip 1M to swirl the frosting on top of the cooled cupcakes. 

· Melt the chocolate melts according to the package directions. Spoon into a plastic baggie. Cut one tip off and drizzle over the tops of the frosted cupcakes. 

· Sprinkle with graham cracker crumbs. Add a green straw, if desired. Store in a sealed container.

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