Dive into the nostalgic joy of campfire treats with these Hershey S’mores Cupcakes. Combining the classic elements of s’mores—graham crackers, chocolate, and marshmallow—into a single delightful cupcake, this recipe offers a creative twist on traditional s’mores. Each bite is a layered adventure of textures and flavors, from the crunchy graham cracker crust to the soft, rich chocolate cupcake and the light, fluffy marshmallow filling.
A Sweet Trip Down Memory Lane
Perfect for gatherings, special occasions, or whenever you’re in the mood for something uniquely sweet, these cupcakes are sure to impress. The homemade marshmallow filling and the rich milk chocolate ganache topping make each cupcake a standout treat that’s both visually appealing and deliciously satisfying.
Preparation Time: 30 minutes
Cooking Time: 31 minutes
Serving: Makes 16 cupcakes
Hershey S’mores Cupcakes
Ingredients:
- For the crust:
- 1⅓ cup graham crackers crumbs
- 5 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- For chocolate cupcakes:
- 1 cup sugar
- ¾ cup plus 2 tablespoons all-purpose flour
- 6 tablespoons Hershey’s Cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk, room temperature
- ½ cup vegetable oil
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup boiling water
- For marshmallow filling:
- 2 egg whites
- ½ cup sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- For milk chocolate ganache:
- 1 cup heavy whipping cream
- 10 oz. milk chocolate, finely chopped
- ½ tablespoon vegetable oil
Instructions:
- For the crust:
- Preheat the oven to 325°F (163°C). Line cupcake tins with 16 cupcake liners.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press about 1½ tablespoon of the mixture into the bottom of each cupcake liner. Bake for 6 minutes, then set aside to cool.
- For the cupcakes:
- In a large bowl, combine cocoa, sugar, flour, baking powder, baking soda, and salt.
- Add oil, milk, egg, and vanilla. Beat for 2 minutes on medium speed using an electric mixer, then stir in boiling water (batter will be thin).
- Divide batter evenly over the crust in the cupcake liners, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan, then hollow out the centers of each cupcake using a sharp knife or a cupcake corer.
- For the marshmallow filling:
- In a heatproof bowl set over a pot of simmering water, whisk egg whites, sugar, and cream of tartar until sugar dissolves.
- Continue whisking until the mixture is warm to the touch, then remove from heat.
- Beat with an electric mixer until stiff peaks form. Stir in vanilla.
- Fill the hollowed cupcakes with marshmallow filling using a piping bag.
- For the ganache:
- In a small saucepan, melt chopped milk chocolate with vegetable oil over low heat, stirring until smooth.
- Remove from heat, add cold whipping cream, and stir until well combined.
- Spread the ganache over the filled cupcakes. If the ganache is too runny, chill it briefly in the fridge to set.
Store the cupcakes in the fridge until ready to serve. These Hershey S’mores Cupcakes bring all the joy of a fireside s’mores session into a decadent, portable dessert that’s perfect for sharing and savoring.