DREAMY HERSHEY’S S’MORES CUPCAKES

Ingredients

For the Graham Cracker Crust:

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

For the Chocolate Cupcakes:

• 1 cup sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 6 tablespoons 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 beaten
• 1 teaspoon vanilla extract
• 1/2 cup hot water

For the Marshmallow Filling:

• 2 egg whites
• 1/2 cup sugar
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract

For the Milk Chocolate Ganache:

• 1 cup heavy whipping cream
• 10 oz. milk chocolate, finely chopped
• 1 tablespoon vegetable oil

Instructions

To Create the Crust:

1. Preheat your oven to 325°F (163°C). Line cupcake tins with liners and set aside.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter using a fork until well mixed.
3. Press about 1 1/2 tablespoons of the mixture into each cupcake liner. Bake for 6 minutes, then remove and allow to cool.

To Prepare the Cupcakes:

1. In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
2. Add the milk, vegetable oil, egg, and vanilla extract. Using a handheld electric mixer at medium speed, beat for 2 minutes. Slowly add the hot water and continue mixing until the batter is smooth (it will be quite thin).
3. Pour the batter over the cooled crusts, filling each cupcake liner about 3/4 full.
4. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan.
5. Once cooled, use a small knife or a cupcake corer to hollow out the center of each cupcake. Save the removed pieces to use as lids after filling.

To Make the Marshmallow Filling:

1. Set a heatproof bowl over a pot of simmering water, ensuring the water doesn’t touch the bottom of the bowl. Whisk the egg whites, cream of tartar, and sugar until the sugar dissolves and the mixture is warm to the touch.
2. Remove from heat and continue beating with an electric mixer until stiff peaks form. Stir in the vanilla extract.
3. Transfer the filling to a piping bag with a round tip (or a plastic bag with a corner cut off) and pipe the filling into the hollowed-out centers of the cupcakes. Place the reserved cupcake tops back on.

To Make the Ganache:

1. In a small saucepan, melt the chocolate with the vegetable oil over low heat, stirring until smooth. Remove from heat and gradually add the cold heavy whipping cream, mixing until smooth and well-combined.
2. Spoon or pipe the ganache over the filled cupcakes. If the ganache is too runny, chill it briefly in the refrigerator to thicken before using.

Storage:

• Keep the cupcakes refrigerated until ready to serve.

Enjoy your decadent, dreamy s’mores cupcakes infused with the rich flavors of Hershey’s chocolate and a delightful marshmallow filling!