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Betty Crocker
Hershey's Smores Cupcake Mix

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17.90 oz
SKU / UPC: 016000401723


Nutrition Facts
Serving Size 1 prepared cake
Servings Per Container
Amount Per Serving
Calories 240Calories from Fat 100
% Daily Value*
Total Fat  18%
Saturated Fat  18%
Cholesterol   14%
Sodium  12%
Total Carbohydrate  11%
Dietary Fiber   4%
Vitamin A2%
Vitamin C0%
Iron 6%


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.


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. 1. Heat oven to 350F (or 325F 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 and 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 and carefully remove from pan. Cool completely before storing. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cake mix.