It’s time for The Secret Recipe Club! I love these Mondays, best Mondays of the month. I had a great weekend. Two of my favorite girls in the world came to visit. We had some drinks, carved some pumpkins, and got to indulge in these wonderful S’mores Camping Cupcakes!
This month I was assigned to Moms Crazy Cooking, with blogger Tina. Not only is she an amazing baker and cook, she’s a mother of 4, wife, & she hosts a monthly Crazy Cooking Challenge (which I hope to join in on the fun)! That’s one busy lady. I have a ton of recipes bookmarked. Starting with Grandma’s Apple Crisp Pie (umm…yum!!), then there were White Chocolate Snickerdoodle Cookies (two of my favorite things!), and Peanut Butter Krispies (no words needed)! Despite how amazing all of these recipes sounded, my heart was set on Tina’s Camping Cake Cupcakes.
These chocolatey dreams are kept extremely moist and delicious through the use of pudding, something that I’ve wanted to try for quite some time now. Tina used both chocolate chips and walnuts. For me, while I was camping, I remember chocolate, peanut butter and marshmallows. I was never the biggest fan of s’mores but for the past couple years I just can’t get enough and with the the use of chocolate and marshmallows I figure why not throw in some graham crackers. I’m so glad I did, they added the crunch and texture that I’m sure the walnuts had in the original recipe.
S’mores Camping Cupcakes
adapted from Moms Crazy Cooking
1 box Devil’s Food Cake Mix
1 box cook & serve pudding
1 1/2 cups peanut butter chips
2 cups marshmallows
graham crackers (for topping)
Preheat the oven to 350. Line cupcake tins with liners.
Prepare the pudding as directed on the box, let cool slightly. Add the cake mix (no eggs or oil, just the mix). Stir until well combined.
Add the peanut butter chips and marshmallows and stir to distribute. Spoon into prepared cupcake tin and place in the oven. Cook for about 18-23 minutes, or as directed on cake mix box. Enjoy!