One of the greatest joys in my career as a Web Marketer is that I get to help non-profits work to make the world a better place. For a little over a year now, I have had the honor of working with Camp For All, a unique camping and retreat facility that works in collaboration with other non-profits to provide life changing programs for children and adults with challenging illnesses and special needs.  Of all the organizations I have worked with, I have to say this one just keeps blowing my mind… they have a tree house that anyone, and I mean anyone, can get into.

Last week we launched their much anticipated redesigned web site. I just couldn’t help myself, I had to celebrate and for me that means cupcakes, of course… and a Betty Crocker inspired S’more Cupcake recipe was just the one.

Never has there been a better use of marshmallow fluff goodness than S’more Cupcakes and if you eat the little graham cracker bears dipped in marshmallow fluff frosting while you decorate the cupcakes you will have a sugar induced stomach ache like a second grader after trick or treating… or so I have heard.

So, here’s to summer, to S’mores, to the most divine use of marshmallow fluff!

Enjoy!

Cupcakes

1 box yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup graham cracker crumbs
1 cup mini-chocolate chips

Frosting

1 jar (7 oz) marshmallow creme
1/2 cup butter softened
2 cups powdered sugar
2 Hersey bars divided into squares
Mni bear-shaped graham crackers        
       
1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in graham cracker crumbs and chocolate chips. Divide batter evenly among muffin cups.

2. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.

3. Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Top each cupcake with a rectangle of chocolate and bear-shaped crackers. After frosting has set, store loosely covered at room temperature.

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