Total prep time: 1 hr 40 mins | Yield: 16 servings
Moist chocolate cupcakes with a simple Graham crust filled with fluffy and light marshmallow filling then topped with a decadent milk chocolate ganache. These are the best dessert with delightful layers of our favorite s’mores!
Ingredients
Crust:
5 tbsp unsalted butter-melted
1 1/3 c. Graham crackers crumbs
5 tbsp sugar
Chocolate cupcakes:
½ c. vegetable oil
1 c. sugar
¾ tsp baking powder
6 tbsp Hershey’s Cocoa powder
¾ tsp baking soda
½ tsp salt
½ c. milk- room temperature
1 tsp vanilla
1 large egg-lightly beaten
½ c. boiling water
¾ c. plus 2 tablespoons all-purpose flour
Marshmallow filling:
½ c. sugar
2 egg whites
1 tsp vanilla
¼ tsp cream of tartar
Milk chocolate ganache:
10 ounces of milk chocolate-finely chopped
½ tbsp vegetable oil
1 cup heavy whipping cream
HOW TO MAKE HERSHEY S’MORES CUPCAKES
Crust:
Step 1: Prepare the oven. Preheat it to 325 degrees. In the middle of the oven, position the rack. Using 16 cupcake liners, line your cupcake tins. Set aside.
Step 2: In a small bowl, place the graham cracker crumbs, sugar, and melted butter. Stir well using a fork. Into the bottom of each cupcake liner, place about 1 1/2 tbsp of the mixture.
Step 3: Place in the preheated oven and bake for about 6 minutes. Remove from the oven when done and set aside to cool.
Cupcakes:
Step 4: In a bowl, whisk the cocoa, sugar, flour, baking powder, baking soda, and salt. Then, add the oil along with the milk, egg, and vanilla. Using a handheld electric mixer, beat everything for about 2 minutes on medium speed. Next, pour in the boiling water and continue beating until blended.
Step 5: Between the cupcake liners, equally divide the batter. Then, pour this on top of the crust.
Step 6: Bake the cupcakes for approximately 20 to 25 minutes. When done, remove them from the oven and let them cool in the pan. Once cooled, create a hollow in the middle of each cupcake using a sharp knife.
Marshmallow filling:
Step 7: In a heatproof bowl over a pot of simmering water, whisk the egg whites, sugar, and cream of tartar until the sugar has dissolved. Keep whisking until the egg is warm. Then, take the bowl off the heat and continue stirring until stiff peaks form. Next, add the vanilla and stir.
Step 8: Into a piping bag with a round tip, place the filling. Snip off the corner of the bag, then fill the cupcakes.
Step 9: After filling the cupcakes, return the cupcake tops.
Ganache:
Step 10: Melt the chopped milk chocolate with half tbsp vegetable oil in a small saucepan over low heat, stirring well until the mixture is completely smooth. Take the pan off the heat and stir in the cold heavy whipping cream until well blended.
Step 11: Onto the cupcakes, spread the ganache using a spoon.
Ingredients
- Crust:
- 5 tbsp unsalted butter-melted
- 1 1/3 c. Graham crackers crumbs
- 5 tbsp sugar
- Chocolate cupcakes:
- ½ c. vegetable oil
- 1 c. sugar
- ¾ tsp baking powder
- 6 tbsp Hershey’s Cocoa powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ c. milk- room temperature
- 1 tsp vanilla
- 1 large egg-lightly beaten
- ½ c. boiling water
- ¾ c. plus 2 tablespoons all-purpose flour
- Marshmallow filling:
- ½ c. sugar
- 2 egg whites
- 1 tsp vanilla
- ¼ tsp cream of tartar
- Milk chocolate ganache:
- 10 ounces of milk chocolate-finely chopped
- ½ tbsp vegetable oil
- 1 cup heavy whipping cream
Instructions
Crust:
Step 1: Prepare the oven. Preheat it to 325 degrees. In the middle of the oven, position the rack. Using 16 cupcake liners, line your cupcake tins. Set aside.
Step 2: In a small bowl, place the graham cracker crumbs, sugar, and melted butter. Stir well using a fork. Into the bottom of each cupcake liner, place about 1 1/2 tbsp of the mixture.
Step 3: Place in the preheated oven and bake for about 6 minutes. Remove from the oven when done and set aside to cool.
Cupcakes:
Step 4: In a bowl, whisk the cocoa, sugar, flour, baking powder, baking soda, and salt. Then, add the oil along with the milk, egg, and vanilla. Using a handheld electric mixer, beat everything for about 2 minutes on medium speed. Next, pour in the boiling water and continue beating until blended.
Step 5: Between the cupcake liners, equally divide the batter. Then, pour this on top of the crust.
Step 6: Bake the cupcakes for approximately 20 to 25 minutes. When done, remove them from the oven and let them cool in the pan. Once cooled, create a hollow in the middle of each cupcake using a sharp knife.
Marshmallow filling:
Step 7: In a heatproof bowl over a pot of simmering water, whisk the egg whites, sugar, and cream of tartar until the sugar has dissolved. Keep whisking until the egg is warm. Then, take the bowl off the heat and continue stirring until stiff peaks form. Next, add the vanilla and stir.
Step 8: Into a piping bag with a round tip, place the filling. Snip off the corner of the bag, then fill the cupcakes.
Step 9: After filling the cupcakes, return the cupcake tops.
Ganache:
Step 10: Melt the chopped milk chocolate with half tbsp vegetable oil in a small saucepan over low heat, stirring well until the mixture is completely smooth. Take the pan off the heat and stir in the cold heavy whipping cream until well blended.
Step 11: Onto the cupcakes, spread the ganache using a spoon.
