Hershey’s S’mores Cupcakes

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Ingredients:
For the crust:

  • 1 1/3 cups graham cracker crumbs
  • 5 tablespoons sugar
  • 5 tablespoons unsalted butter, melte

For the chocolate cupcakes:

  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 6 tablespoons Hershey’s cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk, room temperature
  • 1/2 cup vegetable oil
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup boiling water
  • For the marshmallow filling:
  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • For the milk chocolate ganache:
  • 1 cup heavy whipping cream
  • 10 ounces finely chopped milk chocolate
  • 1/2 tablespoon oil Vegan

Instructions:

To make the crust:

Place a rack in the middle of the oven and preheat the oven to 325 degrees F. Place 16 cupcake liners in the cupcake liners and set aside.

In a small bowl, combine the cookie crumbs, sugar, and melted butter and mix well with a fork.

Press about 1 1/2 tablespoons of the batter into the bottom of each cupcake liner and bake for 6 minutes, then set aside to cool.

To make the cupcakes:

In a large bowl, combine the cocoa, sugar, flour, baking powder, baking soda, and salt.

Add the oil, milk, eggs, and vanilla.

With a hand mixer on medium speed, beat for 2 minutes, then add the boiling water and beat until combined (the batter will be fluffy).

Divide the batter evenly among the cupcake liners over the crust (they should be 3/4 full).

Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.

Set aside to cool in the pan, then use a sharp knife or cupcake corer to hollow out the center of each cupcake (cut off the top of each center and save it for later to put back on the filling).

To make the marshmallow filling:

In a heatproof bowl over a pan of simmering water, whisk together the egg whites, sugar, and cream of tartar until the sugar dissolves (be careful not to let the water touch the bottom of the bowl).

Continue whisking over the simmering water until the egg mixture is warm to the touch, then remove from the heat and continue whisking with a mixer until firm peaks form.

Finally add the vanilla and mix well.

Transfer the filling to a piping bag fitted with a round tip or use a plastic bag, cut the corner off, and fill the cupcakes. Pipe the tops of the cupcake centers back on top.

To make the ganache:

In a small saucepan, melt the chopped milk chocolate with 1/2 tablespoon vegetable oil over low heat, stirring until completely smooth.

Remove from heat and add cold heavy whipping cream and stir until well combined. Using a spatula, spread ganache over cupcakes.

If ganache is too runny, refrigerate briefly to firm up before spreading ganache over cupcakes.

Store in refrigerator.

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