Hershey’s’mores Cupcakes

Add in the oil, milk, beaten eggs, and vanilla. Mix with an electric hand mixer on medium speed for 2 minutes.
Stir in the boiling water until the batter is thin. Divide the batter evenly among the cupcake liners (about 3/4 full).
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:
In a heat-proof bowl over simmering water, whisk together egg whites, sugar, and cream of tartar until sugar dissolves.
Continue whisking until the mixture is warm, then remove from heat and beat until stiff peaks form. Add vanilla and mix.
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:
In a saucepan over low heat, melt the chopped milk chocolate with vegetable oil until smooth.
Remove from heat and stir in cold heavy whipping cream until combined.
Spoon the ganache onto the cupcakes and refrigerate briefly to set.
Enjoy these heavenly Hershey’s S’mores Cupcakes straight from your kitchen!