Farewell To Fall Cupcakes

It's finally time to share the culmination of a past post - one you've probably been sitting on the edge of your seat waiting for, right?

I've been thinking about these tiny cupcakes for days, and finally made them yesterday morning. Half went to work with Danny and the other half went to the newsroom with me. Only a handful made it home, but we're not complaining.

one white cake box mix
the ingredients called for on the package
one jar marshmallow fluff
one can creamy white frosting
one can spray frosting (or your favorite kind)
one container of chocolate-dipped graham crackers

1. Preheat oven to 350 degrees. Place one tiny cupcake wrapper in each spot of a 24-count mini-cupcake pan.

2. Bake 48 miniature cupcakes, 10-12 minutes for each batch. (Try not to eat them as they come out of the oven.)

3. Meanwhile, mix most of the jar of fluff and most of the jar of frosting together. If you use all of each one, you'll have tons leftover. Hmm...

4. After they've cooled a little, use a sharp knife to cut a little cone shape out of the top of each cupcake. Fill the hole with fluffy cream and gently smoosh the cutout piece back into place.

5. Use only enough frosting on top to cover the seams of your cutout piece, leaving some of the cake showing around the edge. Top with a covered graham cracker.

These are very, very top-heavy, so be careful if you have to transport them anywhere. I had them in their carrying case and a couple still took a tumble during the car ride.

The best part of these tiny gems is watching people's faces when they don't realize there's a cream filling. Too much fun!


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