Mini Cupcake S'Mores Push Pops
In a medium bowl, using a hand mixer on low, beat powdered sugar and butter until combined. Stir in vanilla and chocolate.
Gradually beat in milk one tablespoon at a time to make frosting smooth and spreadable. Only use as much milk as needed so frosting does not become too thin.
Place frosting into a large Ziploc, pushing everything to one corner and twisting the bag tight forming a piping bag. Cut a small corner off the tip of the bag to pipe frosting.
Add one mini cupcake to the bottom of the push pop mold. Layer frosting over the mini cupcake matching the height of the cupcake. Add a sprinkle of graham cracker crumbs. Repeat with another layer of cupcake, frosting and graham cracker.
Top with a marshmallow half. *Optional toast marshmallow with a propane torch.
Serve immediately or seal with push pop lid to serve later.
- 20 Otis Spunkmeyer Mini Golden Cupcakes (10 packages)
- 1 cup graham cracker crumbs
- 5 large marshmallows, cut in half
- 3 cups powdered sugar
- 1 cup butter, softened
- 2 teaspoons vanilla extract
- 3 oz unsweetened baking chocolate, melted and cooled
- 3 - 4 tablespoons milk