- 1 Boxed Chocolate Cake Mix
- 1 4 oz. Instant Chocolate Pudding Mix
- 1 1/4 Cup Water
- 1/3 Cup Canola Oil
- 3 Eggs
- 1 tsp Pure Vanilla Extract
- 1 tsp Pure Almond Extract
- 1 Sleeve Graham Crackers
- 24 Large Marshmallows
- 2 Cans Vanilla Creamy Frosting
- 1 Can Chocolate Creamy Frosting
- Green Food Coloring
- Yellow Food Coloring
Preheat oven to 350 degrees. Line two standard muffin tins with white cupcake paper liners. In a large stand mixer beat together cake mix, pudding mix, water, oil, eggs and extracts on medium high speed for two minutes. Pour 1/4 cup of batter into each cupcake liner. Bake for 18-20 minutes or until center is set. Cool completely before frosting; about 20 minutes.
In a small bowl mix together 1/2 cup of vanilla frosting with 2-3 drops of yellow food coloring. Place in a pastry bag fitting with a small star tip. In a large bowl mix together the remaining vanilla frosting with 2-4 drops of green food coloring. Place in a pastry bag fitted with a medium star tip.
Crush graham cracker crumbs into small bits using a food processor or place them in a gallon zip bag and crush with a rolling pin. Pour crumbs into a medium bowl. Frost each cupcake with chocolate frosting and immediately roll the top in graham cracker crumbs, covering completely.
Take white frosting, save some of the white and add a few drops of the green food coloring to make a light green color. Take remainder of the white frosting and mix in yellow food coloring, set aside. Place a dab of green frosting on the bottom of a large marshmallow and gently press into the center of the cupcake.
Pipe a line of green frosting starting at the bottom of the marshmallow working your way up to the top center. Continue around the entire marshmallow.
Pipe a small flower using yellow frosting in desired spots on your 'cactus'.
Crumple up one sheet of paper or paper towel and place it in the bottom of the DIY Ceramic Mini Flowerpots. This gives the cupcake a lift. Place cupcake in ceramic mini flowerpot and serve!
Preheat oven to 350 degrees. Line two standard muffin tins with white cupcake paper liners. In a large stand mixer beat together cake mix, pudding mix, water, oil, eggs and extracts on medium high speed for two minutes. Pour 1/4 cup of batter into each cupcake liner. Bake for 18-20 minutes or until center is set. Cool completely before frosting; about 20 minutes.
In a small bowl mix together 1/2 cup of vanilla frosting with 2-3 drops of yellow food coloring. Place in a pastry bag fitting with a small star tip. In a large bowl mix together the remaining vanilla frosting with 2-4 drops of green food coloring. Place in a pastry bag fitted with a medium star tip.
Crush graham cracker crumbs into small bits using a food processor or place them in a gallon zip bag and crush with a rolling pin. Pour crumbs into a medium bowl. Frost each cupcake with chocolate frosting and immediately roll the top in graham cracker crumbs, covering completely.
Take white frosting, save some of the white and add a few drops of the green food coloring to make a light green color. Take remainder of the white frosting and mix in yellow food coloring, set aside. Place a dab of green frosting on the bottom of a large marshmallow and gently press into the center of the cupcake.
Pipe a line of green frosting starting at the bottom of the marshmallow working your way up to the top center. Continue around the entire marshmallow.
Pipe a small flower using yellow frosting in desired spots on your 'cactus'.
Crumple up one sheet of paper or paper towel and place it in the bottom of the DIY Ceramic Mini Flowerpots. This gives the cupcake a lift. Place cupcake in ceramic mini flowerpot and serve!
