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Betty Crocker

Betty Crocker Hershey's Smores Cupcake Mix

17.9 oz
$2.37 each($0.13 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

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.

Highlights

  • Nutrition Facts

    12 servings per container

    Serving Size
    0.083 pkg
    • Amount Per Serving
    • Calories150
      Calories from Fat25
    • % Daily Value*
    • Total Fat
      • 2.5g
      • 4%
    • Saturated Fat
      • 1.5g
      • 7%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 270mg
      • 11%
    • Total Carbohydrate
      • 32g
      • 11%
    • Dietary Fiber
      • 1g
      • 4%
    • Sugars
      • 18g
    • Protein
      • 2g
    • Potassium
      • 85mg
      • 2%
    • Vitamin A
      • 0%
    • Calcium
      • 4%
    • Iron
      • 6%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Nutrition Facts

    1 prepared cupcake

    0 servings per container

    Serving Size
    0.00
    • Amount Per Serving
    • Calories240
      Calories from Fat100
    • % Daily Value*
    • Total Fat
      • 14.5g
      • 18%
    • Saturated Fat
      • 5g
      • 18%
    • Cholesterol
      • 40mg
      • 14%
    • Sodium
      • 560mg
      • 12%
    • Total Carbohydrate
      • 0
      • 11%
    • Dietary Fiber
      • 0
      • 4%
    • Protein
      • 5g
    • Potassium
      • 180mg
      • 3%
    • Vitamin A
      • 2%
    • Calcium
      • 4%
    • Iron
      • 6%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Marshmallow Flavored Filling (Dextrose, Water, Corn Syrup, Sugar, Palm Oil, Modified Corn Starch, Cellulose Gel, Hydrogenated Cottonseed Oil, Color Added, Salt, DATEM, Mono and Diglycerides, Natural and Artificial Flavor, Xanthan Gum, Potassium Sorbate [Preservative], Guar Gum, Locust Bean Gum, Citric Acid, Polysorbate 60), Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Graham Crumbs (Enriched Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Whole Wheat Flour, Sugar, Soybean and/or Palm Oil, High Fructose Corn Syrup, Molasses, Honey, Salt, Baking Soda), Cocoa Processed with Alkali, Corn Syrup. Contains 2% or Less of: Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Corn Starch, Locust Bean Gum, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Nonfat Milk, Distilled Monoglycerides, Calcium Acetate, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor.

    Allergens and safety warnings

    Contains wheat and milk ingredients.

  • 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.