DREAMY HERSHEY’S S’MORES CUPCAKES

Imagine a dessert that perfectly captures the nostalgic essence of campfire s’mores, but in cupcake form. Enter: Dreamy Hershey’s S’mores Cupcakes. These treats feature a buttery graham cracker crust, a rich chocolate cupcake, and a fluffy marshmallow filling, all crowned with a smooth milk chocolate ganache. They are a delightful indulgence that will have everyone reaching for seconds—and maybe even licking the frosting off the cupcakes!

Why You’ll Love This Recipe

These cupcakes are not only a treat for the taste buds but also a joy to make. With their rich chocolate flavor and creamy marshmallow filling, they are a sophisticated twist on a classic s’mores. Easy to prepare and even easier to devour, they are perfect for both kids and adults. Whether for a casual family gathering or a special celebration, these cupcakes are a guaranteed hit.

Kitchen Equipment You’ll Need

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Cupcake tin and liners
• Heatproof bowl
• Pot for simmering water
• Knife or cupcake corer
• Piping bag or plastic bag
• Small saucepan

Ingredients

For the crust:

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

For the 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 extract
• 1/2 cup boiling water

For the marshmallow filling:

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

For the milk chocolate ganache:

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

Step-by-Step Instructions

To make the crust:

1. Preheat your oven to 325°F (165°C) and line a cupcake tin with 16 liners.
2. In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter with a fork.
3. Press about 1 1/2 tablespoons of the mixture into the bottom of each cupcake liner.
4. Bake for 6 minutes and set aside to cool.

To make the cupcakes:

1. In a large bowl, combine the cocoa, sugar, flour, baking powder, baking soda, and salt.
2. Add the oil, milk, egg, and vanilla. Beat with an electric mixer on medium speed for 2 minutes.
3. Add the boiling water and mix until the batter is thin.
4. Divide the batter evenly over the crusts, filling each about 3/4 full.
5. Bake for 20-25 minutes or until a toothpick comes out clean. Cool completely.
6. Hollow out the centers of each cupcake using a knife or cupcake corer, saving the tops.

To make the marshmallow filling:

1. In a heatproof bowl over simmering water, whisk together the egg whites, sugar, and cream of tartar until the sugar dissolves.
2. Continue whisking until the mixture is warm to the touch, then remove from heat.
3. Beat with a mixer until stiff peaks form, then mix in the vanilla.
4. Transfer the filling to a piping bag and fill each cupcake center, replacing the tops.

To make the ganache:

1. In a small saucepan over low heat, melt the chopped chocolate with the vegetable oil until smooth.
2. Remove from heat and stir in the cold heavy cream until well combined.
3. If too runny, place in the fridge briefly before spreading on cupcakes.

Tips for Success

• Ensure the egg whites reach stiff peaks for the perfect marshmallow filling.
• Use high-quality chocolate for the ganache for the best flavor.
• Cool cupcakes completely before filling to prevent the marshmallow from melting.

Additional Tips and Variations

• Try adding a sprinkle of crushed graham crackers on top for extra crunch.
• Switch out the milk chocolate for dark chocolate for a richer taste.

Nutritional Highlights (Per Serving)

Calories, fat, sugar, and other nutritional information will vary based on specific ingredient brands and serving sizes used.

Frequently Asked Questions (FAQ)

Can I make these cupcakes ahead of time?
Yes, you can prepare the cupcakes a day in advance. Store them in an airtight container in the refrigerator.

What if I don’t have a cupcake corer?
You can use a small knife to carefully cut out the centers.

Can I use a different type of chocolate?
Absolutely! Feel free to experiment with different types of chocolate for the ganache.

Conclusion

These Dreamy Hershey’s S’mores Cupcakes are a delightful twist on a classic treat that will impress your family and friends. Try them out and let us know how they turn out for you! We’d love to hear your thoughts and any creative variations you come up with. Happy baking!