Hershey S’mores Cupcakes

Do you love the taste of s’mores but wish you could enjoy them without the campfire? Look no further than these delightful Hershey S’mores Cupcakes. Combining a graham cracker crust, rich chocolate cupcake, fluffy marshmallow filling, and smooth milk chocolate ganache, these cupcakes are a sweet treat that perfectly encapsulates the classic s’mores experience.

Why You’ll Love This Recipe

These cupcakes are a hit with both kids and adults alike. They are perfect for birthday parties, gatherings, or any occasion where you want to impress with minimal effort. The layers of texture and flavor make every bite an adventure, from the crunchy graham cracker crust to the creamy ganache topping. Plus, they’re easy to make and sure to satisfy any sweet tooth!

Kitchen Equipment You’ll Need

• Oven
• Mixing bowls
• Hand-held electric mixer
• Heatproof bowl
• Pot for simmering water
• Small saucepan
• Cupcake tins and liners
• Piping bag or plastic bag
• Sharp knife or cupcake corer

Ingredients

For the crust:

• 1 1/3 cup graham cracker crumbs
• 5 Tablespoons sugar
• 5 Tablespoons unsalted butter, melted

For chocolate cupcakes:

• 1 cup sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 6 tablespoons Hershey’s Cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk, room temperature
• 1/2 cup vegetable oil
• 1 large egg, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup boiling water

For marshmallow filling:

• 2 egg whites
• 1/2 cup sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla

For milk chocolate ganache:

• 1 cup heavy whipping cream
• 10 oz. milk chocolate, finely chopped
• 1/2 Tablespoon vegetable oil

Instructions

To make the crust:

1. Place the rack in the center of the oven and preheat to 325°F. Line cupcake tins with 16 cupcake liners.
2. In a small bowl, mix graham cracker crumbs, sugar, and melted butter with a fork.
3. Press about 1 1/2 tablespoons of the mixture into each cupcake liner and bake for 6 minutes. Set aside to cool.

To make the cupcakes:

1. In a large bowl, combine cocoa, sugar, flour, baking powder, baking soda, and salt.
2. Add oil, milk, egg, and vanilla. Beat for 2 minutes on medium speed, then add boiling water and beat until smooth. The batter will be thin.
3. Divide the batter evenly over the crust in each liner, filling them about 3/4 full.
4. Bake for 20-25 minutes or until a toothpick comes out clean. Cool in the pan.
5. Use a knife or cupcake corer to hollow out the centers of each cupcake, saving the tops to replace after filling.

To make the marshmallow filling:

1. In a heatproof bowl over simmering water, whisk together egg whites, sugar, and cream of tartar until the sugar dissolves. The water should not touch the bowl.
2. Continue whisking until the mixture is warm to the touch, then remove from heat and beat until stiff peaks form. Mix in vanilla.
3. Transfer to a piping bag or plastic bag with the corner cut off and fill the cupcakes. Replace the tops of the cupcakes.

To make the ganache:

1. Melt chopped milk chocolate with vegetable oil in a small saucepan over low heat, stirring until smooth.
2. Remove from heat and add cold heavy whipping cream, stirring until combined.
3. Spread the ganache over the cupcakes. If too runny, chill briefly before spreading.

Tips for Success

• Ensure the cupcakes are completely cool before filling and topping to prevent melting the marshmallow or ganache.
• Use high-quality chocolate for the ganache for the best flavor.
• If you don’t have a piping bag, a plastic bag with the corner cut off works just as well.

Additional Tips and Variations

• Try adding a small piece of chocolate or marshmallow in the center before baking for an extra surprise.
• Top with crushed graham crackers or a toasted marshmallow for extra flair.

Nutritional Highlights (Per Serving)

Calories: 320 | Fat: 18g | Carbohydrates: 38g | Protein: 4g | Sugar: 27g

Frequently Asked Questions (FAQ)

Can I use dark chocolate instead of milk chocolate? Yes, dark chocolate can be used for a richer flavor.

How should I store these cupcakes? Store them in the refrigerator in an airtight container for up to 3 days.

Can I make these cupcakes ahead of time? Absolutely! They taste even better the next day as the flavors meld together.

Conclusion

These Hershey S’mores Cupcakes are a delightful twist on a classic treat, perfect for any gathering or just because. They’re easy to make and sure to impress with their layers of deliciousness. We’d love to hear how yours turn out, so don’t forget to share your experience in the comments below. Happy baking!