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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:
Preheat your oven to 325°F and line a cupcake tin with 16 liners.
In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
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:
In a large bowl, combine cocoa powder, sugar, flour, baking powder, baking soda, and salt.
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