S'more Cupcakes in Jelly Jars

Ingredients

• 16 oz ready-to-spread chocolate frosting 
• 1 pkg chocolate cake mix (2-layer size)
• 4  graham crackers 
• 3.9 oz jell-o chocolate fudge flavor pudding instant
• 7 oz marshmallow crème jet-puffed
• 0.5 cup marshmallows jet-puffed miniature
• 1 cup milk cold
• 2 oz baker's semi-sweet chocolate 
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• oven
• whisk

Directions

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.
3. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Refrigerate until ready to use.
4. Cut cupcakes horizontally in half.
5. Place bottom half of each cupcake in 4-oz. jelly jar; top with layers of 1 Tbsp. pudding and 1-1/2 Tbsp. marshmallow creme. Cover with cupcake tops.
6. Spoon frosting into medium bowl.
7. Add COOL WHIP; whisk until blended.
8. Spread onto tops of cupcakes.
9. Melt semi-sweet chocolate as directed on package; drizzle over COOL WHIP mixture. Top with remaining ingredients.