Hershey’s S’mores Cupcakes are delicious chocolate cupcakes that have a graham cracker crust. They’re filled with fluffy and light marshmallows, and then topped with a milk chocolate Ganache. The cupcakes taste as good as they sound, and the flavor is just as good.
Without much effort You will be able to enjoy a gorgeous dessert on your table. If you have children the success is certain. Children will be so enthralled by this sweet treat that they’ll lick the frosting off the cake! These cupcakes have everything from the delicious chocolate topping as well as the delicious marshmallow that is in the middle, and finally the delicious crust! A dessert that is hard to resist!
The crust is the main ingredient.
1 1/3 cup Graham crackers
5 Tablespoons sugar
5 Tablespoon unsalted butter melted
Chocolate cupcakes for dessert
1 cup of sugar
3/4 cup plus 2 tablespoons all-purpose flour
Six tablespoons of Hershey’s Cocoa powder
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk- room temperature
1/4 cup vegetable oil
1 large egg lightly beat
1 teaspoon vanilla
Half cup hot water
To make marshmallows as fillings:
2 egg whites
1/2 cup of sugar
One teaspoon of cream tarter
1 teaspoon vanilla
For milk chocolate ganache:
1 Cup heavy whipping cream
10 oz. milk chocolate finely chopped
1 Tablespoon vegetable oil
To create the crust:
Set the rack in the middle of oven. Heat your oven until 325 F and line cupcake tins with cupcake liners, and put them aside.
in a bowl combine graham cracker crumbswith sugar and melted butter , and combine well using the help of a fork.
Place about 1 1/2 Tablespoons of batter into cupcake liner and bake for 6 minutes, and then let them cool.
To prepare the cupcakes:
A large mixing bowl mix sugar, cocoa flour, baking powder baking soda, salt.
Mix in milk, oil egg, vanilla, and oil. Beat for two minutes using a an electric mixer that is handheld and on moderate speed. Then add boiling water, and mix until it all comes together (batter will appear thin). Divide the batter evenly among cupcake liners and spread it over the crust (it must be at least 3/4 full)
Bake till a toothpick poked into the center of the cupcake comes out clean, approximately 20-25 minutes. Allow to cool in the pan, and then with an abrasive knife, or cupcake corer, hollow out the center inside each cupcake(cut the top of each one and reserve it to put it back on the filling).
To make marshmallow marshmallow filling:
In a heatproof bowl , over an uncooked pot, whisk egg whites with cream of tartar and sugar until sugar is completely dissolving (be cautious that the water doesn’t reach to the base of your bowl). Continue to whisk the water over a simmer until the egg mixture becomes warm to the touch removed from the heat and continue beating the mixer until the peak-like peaks appear. Then you can add vanilla, and mix it well.
Transfer the filling into the piping bag using a round tip or use a plastic bag, cut the corner off and add the filling to cupcakes. Removing the tops of cupcakes from the cupcakes’ centers.
To make the ganache
In a small sauce pan , melt crushed milk chocolate, along with 1 Tablespoon vegetable oil. Stir until completely smooth. Remove from the heat and add the cold heavy whipping cream. Stir thoroughly until it’s all evenly combined. Utilizing a spoon, put the ganache in the cupcakes. If the ganache gets too fluid, place it in the fridge for a short time to set prior to topping the cupcakes.
Keep in the refrigerator.