Prep Time 20 min
Cook Time 20 Min
Servings 24
Difficulty Easy

Ingredients

  • 1 pkg. devil's food cake mix
  • 1 1/4 cups water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 cup graham cracker crumbs
  • 2 containers Jif® Whips® Whipped Peanut Butter & Chocolate Flavored Spread
  • 72 mini marshmallows or 1/4 cup vanilla mallow bits
  • 1/4 cup mini semi-sweet chocolate chips

Directions

  • Step 1

    HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.

  • Step 2

    PREPARE cake mix according to package directions using water, oil and eggs. Blend 3/4 cup graham cracker crumbs into cake batter. Divide evenly into prepared baking cups. Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool completely.

  • Step 3

    SPREAD or pipe peanut butter spread onto each cupcake. Top each with 3 mini marshmallows. Sprinkle with mini chocolate chips and remaining graham cracker crumbs.

Serving size
(1 of 24 cupcakes)

  • Calories 380
  • Calories from Fat210g
  • Total Fat 23g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 280mg
  • Potassium 0mg
  • Total Carbohydrates 38g
  • Dietary Fiber 3g
  • Sugars 25g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet