Hershey’s’mores Cupcakes

Are you craving a delectable chocolate treat made from scratch? Look no further than these irresistible Hershey’s S’mores Cupcakes! Perfect for the summer season, these cupcakes will have you coming back for seconds and thirds!

Ingredients

INGREDIENT CATEGORY	INGREDIENTS
For the Crust	Graham Cracker Crumbs: 1 to 1/3 cups
	Sugar: 5 tablespoons
	Unsalted Butter: 5 tablespoons, melted
For the Chocolate Cupcakes	Sugar: 1 cup
	All-Purpose Flour: 3/4 cup + 2 tablespoons
	Hershey’s Cocoa Powder: 6 tablespoons
	Baking Powder: 3/4 teaspoon
	Baking Soda: 3/4 teaspoon
	Salt: 1/2 teaspoon
	Milk: 1/2 cup, at room temperature
	Vegetable Oil: 1/2 cup
	Egg: 1 large, lightly beaten
	Vanilla Extract: 1 teaspoon
	Boiling Water: 1/2 cup
For the Marshmallow Filling	Egg Whites: 2
	Sugar: 1/2 cup
	Cream of Tartar: 1/4 teaspoon
	Vanilla Extract: 1 teaspoon
For the Milk Chocolate Ganache	Heavy Whipping Cream: 1 cup
	Milk Chocolate: 10 oz, finely chopped
	Vegetable Oil: 1/2 tablespoon

Instructions

Making the Crust:

1. Preheat your oven to 325°F and line a cupcake tin with 16 liners.
2. In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
3. Press about 1 to 1/2 tablespoons of the mixture into the bottom of each cupcake liner. Bake for 6 minutes, then let cool.

Preparing the Cupcakes:

1. In a large bowl, combine cocoa powder, sugar, flour, baking powder, baking soda, and salt.
2. Add in the oil, milk, beaten eggs, and vanilla. Mix with an electric hand mixer on medium speed for 2 minutes.
3. Stir in the boiling water until the batter is thin. Divide the batter evenly among the cupcake liners (about 3/4 full).
4. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan, then remove the centers of each cupcake.

Making the Marshmallow Filling:

1. In a heat-proof bowl over simmering water, whisk together egg whites, sugar, and cream of tartar until sugar dissolves.
2. Continue whisking until the mixture is warm, then remove from heat and beat until stiff peaks form. Add vanilla and mix.
3. Transfer the filling to a piping bag or plastic bag with a corner cut. Fill each cupcake center with the marshmallow filling.

Creating the Ganache:

1. In a saucepan over low heat, melt the chopped milk chocolate with vegetable oil until smooth.
2. Remove from heat and stir in cold heavy whipping cream until combined.
3. Spoon the ganache onto the cupcakes and refrigerate briefly to set.

Enjoy these heavenly Hershey’s S’mores Cupcakes straight from your kitchen!