Gluten-free S'More Cupcakes in Jelly Jars

Gluten-free S'More Cupcakes in Jelly Jars


Servings: 24

Preparation Time: 35 minutes

Cook Time:1 hour

Ingredients:

1 package Mom's Place Gluten Free Creamy Chocolate Cupcake mix

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

1 cup cold milk

1 jar (7 oz.) Gluten Free 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 Mom's Place Gluten Free Graham Crackers, coarsely broken into pieces

Directions: 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. 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 Easily Drizzle Melted Chocolate: Melt BAKER'S Baking Chocolate as directed on package. Use a teaspoon to drizzle chocolate back and forth over dessert in desired design. Or, spoon melted chocolate into small resealable plastic bag; press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to drizzle chocolate over dessert. How to Store: Keep refrigerated.