Serving Size
0.083 pkg(42g)
Serving Per Container 12.0000
Amount Per Serving
Calories
150
Calories from Fat
25
%DV
Total Fat
2.5g
4%
Saturated Fat
1.5g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
270mg
11%
Potassium
85mg
2%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
4%
Sugars
18g
Protein
2g
Vitamin A
0%
Calcium
4%
Iron
6%
IS or Contains: Kosher,Wheat,Milk
*Percentage Daily values are based on a 2,000 calorie diet.Your Daily values may be higher or lower depending on your calorie needs
Hershey's Smores Cupcake Mix
Serving Size
0.00(42g)
Serving Per Container (1 prepared cupcake)
Amount Per Serving
Calories
240
Calories from Fat
100
%DV
Total Fat
14.5g
18%
Saturated Fat
5g
18%
Cholesterol
40mg
14%
Sodium
560mg
12%
Potassium
180mg
3%
Total Carbohydrate
0
11%
Dietary Fiber
0
4%
Protein
5g
Vitamin A
2%
Calcium
4%
Iron
6%
IS or Contains: Kosher,Wheat,Milk
*Percentage Daily values are based on a 2,000 calorie diet.Your Daily values may be higher or lower depending on your calorie needs
Item is no longer available.
Product Description
These s'mores are just as delicious as the ones you cook over the campfire, but these come from your oven-all year round. Betty Crocker Hershey's S'mores Cupcake Mix makes a delicious chocolate cupcake with an ooey-gooey marshmallow filling. This cupcake has a delicious graham cracker crust and goes perfectly with Hershey's S'mores Frosting. Makes 12 cupcakes. Kosher.
Preparation Instructions
You will need: For graham crust 2 tablespoons butter, melted; for cupcake batter 3/4 cup water; 1/3 cup vegetable oil; 2 eggs; 12 paper baking cups. Do not eat raw cupcake batter. 1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups. 2. Stir graham crust and melted butter in medium bowl with fork until moistened. Spoon about 1 tablespoon crust mixture into each cup. Press firmly an evenly on bottom. 3. Beat cupcake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 4. Fill each cup 1/3 full with batter (about 1 rounded tablespoon each), covering crust completely. Reserve remaining batter. Squeeze marshmallow filling pouch 20 times. Cut off corner of pouch at cut line. Squeeze small amount of filling into center of each cup, using all filling. (Filling should not touch sides of cups). Spoon reserved batter over filling in each cup (about 3 tablespoons each) covering filling completely. 5. Bake 24 to 29 minutes or until surface appears dry. Caution: filling is hot. Cool 20 minutes; carefully remove from pan. Cool completely before storing. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cake mix.
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