HERSHEY S’MORES CUPCAKES

A delicious recipe made from cracker crumbs, cocoa powder, whipping cream and vanilla, this dessert cup is all the gooey goodness you need in a day

Hershey s’mores cupcake is a chocolate dessert with Graham cracker crust topped with a chocolate cake, stuffed with marshmallow filling and topped with milk chocolate ganache.

Total prep time: 1 hour 40 mins
Yield: 16 servings

INGREDIENTS :

For the crust:

• 1 1/3 cup graham crackers crumbs
• 5 Tablespoon sugar
• 5 Tablespoon unsalted butter-melted

For chocolate cupcakes:

• 1 cup sugar
• ¾ cup plus 2 tablespoons all-purpose flour
• 6 tablespoons Hershey’s Cocoa powder
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup milk- room temperature
• ½ cup vegetable oil
• 1 large egg-lightly beaten
• 1 teaspoon vanilla
• ½ cup boiling water

For marshmallow filling:

• 2 egg whites
• ½ cup sugar
• ¼ teaspoon cream of tarter
• 1 teaspoon vanilla
• For milk chocolate ganache:
• 1 cup heavy whipping cream
• 10 oz. milk chocolate-finely chopped
• ½ Tablespoon vegetable oil

DIRECTIONS :

To make the crust:

• Preheat the oven to 325 degrees, and place a rack in the centre of the oven, then line cupcake tins with 16 cupcake liners and set aside.
• Combine graham cracker crumbs, sugar and melted butter in a small bowl and mix well with a fork. Then put about 1½ tablespoon of the mixture into the bottom of each cupcake liners and leave it to bake for 6 minutes, and set it to cool aside.

To make the cupcakes:

• Combine cocoa, sugar, flour, baking powder, baking soda, and salt in a bowl, add oil, milk, egg, and vanilla to the mixture. Beat with a hand-held electric mixer on medium speed for 2 minutes, and then add boiling water and beat again to combine.
• Divide the batter equally between cupcake liners, and pour over the crust. Bake for about 20-25 minutes, set aside to cool in pan, and then use a sharp knife to hollow out the centers of each cupcake.

To make marshmallow filling:

• Whisk together egg whites, sugar and cream of tartar in a heatproof bowl over a pot of simmering water until the sugar dissolves. Continue to whisk over the simmering water until egg mixture is warm. Remove from the heat and continue beating until still peaks form. Then add vanilla and mix well.
• Put the filling into a piping bag with round tip, then cut off the corner and fill the cupcakes. Place the tops back to the centres of the cupcakes.

To make the ganache:

• In a small sauce pan, melt chopped milk chocolate with ½ tablespoon vegetable oil over low heat. Stir well until it is completely smooth, then remove the mixture from the heat and add cold heavy whipping cream and stir well until it is well mixed.
• Spread the ganache onto the cupcake using a spoon, store in the fridge until you’re ready to serve