DREAMY HERSHEY’S S’MORES CUPCAKES

There’s something undeniably magical about the combination of graham crackers, chocolate, and marshmallow that transports us straight back to the warmth of campfire gatherings under starlit skies. This recipe for Dreamy Hershey’s S’mores Cupcakes encapsulates all those cherished memories and flavors into a delightful dessert that promises to be a hit at any gathering, be it a cozy family get-together or an elegant party. Each component of the s’more is transformed into layers of this cupcake, offering a sophisticated twist on a beloved classic.

The journey begins with a crunchy graham cracker crust, serving as the foundation that sets the stage for what’s to come. This is followed by a moist and rich chocolate cupcake, made deeply flavorful with Hershey’s Cocoa, embodying the essential chocolate element of the traditional s’more. But the true magic happens with the addition of a homemade marshmallow filling, light and airy, piped into the center of each cupcake. This heart of marshmallow not only surprises the palate but also perfectly balances the richness of the chocolate.

Topping off this culinary masterpiece is a smooth and creamy milk chocolate ganache, a nod to the chocolate bar that’s traditionally melted by the fire’s heat. This ganache drapes over the cupcake and marshmallow filling, creating a glossy finish that’s as beautiful to look at as it is delicious to eat. The Dreamy Hershey’s S’mores Cupcakes are more than just a dessert; they are an experience, blending the nostalgic joy of s’mores with the elegance of a gourmet cupcake. Whether for a special occasion or a simple treat to brighten a day, these cupcakes promise a bite of bliss with every mouthful.

Ingredients Breakdown

For the Crust:

Graham Crackers (1 1/3 cups, crushed): Provides the base with a sweet, crunchy texture reminiscent of classic s’mores.
Sugar (5 tablespoons): Adds sweetness to the crust.
Unsalted Butter (5 tablespoons, melted): Binds the crust ingredients and adds richness.

For the Chocolate Cupcakes:

Sugar (1 cup): Sweetens the cupcakes.
All-Purpose Flour (3/4 cup plus 2 tablespoons): The main structure for the cupcakes.
Hershey’s Cocoa Powder (6 tablespoons): Gives the chocolate flavor.
Baking Powder (3 teaspoons) & Baking Soda (1/4 teaspoon): Leavening agents that help the cupcakes rise.
Salt (1/2 teaspoon): Enhances flavors.
Milk (1/2 cup, room temperature): Adds moisture.
Vegetable Oil (1/4 cup): Adds moisture and helps keep the cupcakes tender.
Egg (1 large, lightly beaten): Binds the batter and helps with structure.
Vanilla Extract (1 teaspoon): Adds flavor.
Hot Water (1/2 cup): Enhances the cocoa flavor and makes the batter the right consistency.

For the Marshmallow Filling:

Egg Whites (2): The base of the marshmallow filling.
Sugar (1/2 cup): Sweetens the filling.
Cream of Tartar (1 teaspoon): Stabilizes the egg whites and allows them to hold their shape.
Vanilla Extract (1 teaspoon): Adds flavor.

For the Milk Chocolate Ganache:

Heavy Whipping Cream (1 cup): The base of the ganache, providing richness.
Milk Chocolate (10 oz., finely chopped): Sweet, creamy chocolate for the ganache.
Vegetable Oil (1 tablespoon): Adds shine and smoothness to the ganache.

Detailed Instructions

Preparing the Crust:

Preheat Oven & Prepare Pans: Set your oven to 325°F (163°C). Line your cupcake tins with liners for easy removal.
Mix Crust Ingredients: In a bowl, thoroughly mix graham cracker crumbs, sugar, and melted butter until well combined.
Form Crusts & Bake: Scoop about 1 1/2 tablespoons of the crust mixture into each cupcake liner. Press down to form a compact base. Bake for 6 minutes, then allow to cool.

Making the Cupcakes:

Combine Dry Ingredients: In a large mixing bowl, whisk together the sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Mix in the milk, vegetable oil, beaten egg, and vanilla extract. Use an electric mixer on medium speed for two minutes. Then, carefully stir in the hot water; the batter will be thin.
Bake: Pour the batter over the cooled crusts in the cupcake liners, filling each about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool, then hollow out the center of each cupcake, saving the removed piece to replace after filling.

Creating Marshmallow Filling:

Cook Egg Whites: Over a pot of simmering water, whisk together egg whites, sugar, and cream of tartar in a heatproof bowl. Make sure the water doesn’t touch the bowl. Whisk until the sugar dissolves and the mixture is warm.
Beat to Stiff Peaks: Remove from heat and beat until stiff peaks form, then fold in vanilla extract.
Fill Cupcakes: Transfer the marshmallow filling to a piping bag and fill the hollowed-out centers of the cupcakes. Replace the saved piece of cupcake on top.

Preparing the Ganache:

Melt Chocolate: In a saucepan, gently melt the milk chocolate with the vegetable oil, stirring until smooth.
Make Ganache: Remove from heat and slowly mix in the cold heavy whipping cream until smooth and well combined.
Finish Cupcakes: Spoon the ganache over the filled cupcakes. If the ganache is too runny, chill it a bit before topping the cupcakes.