Hershey S’ mores Cupcakes

 



Fantastic !! The combination of graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganacheyou makes a beautiful dessert on your table !! This Hershey S’ mores Cupcakes are so fun for summer and fall and the kids love making them.


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

- 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 marshmallow filling:


- 2 egg whites

- 1/2 cup sugar

- 1/4 small spoon cream of tarter

- 1 small spoon of vanilla


#For milk chocolate ganache:


- 1 cup of heavy whipping cream

- 10 oz. of milk chocolate-finely chopped

- 1/2 large spoon of vegetable oil


METHOD :


#To make the crust:


1. First, make sure to place rack in center of the oven and preheat the oven to 325 F and line cupcake tins with 16 cupcake liners; set aside.

2. Pick a small bowl and combine in together graham cracker crumbs, sugar and melted butter and mix well using a fork.

3. Once done, press about 1 to 1/2 Tablespoon of the mixture into the bottom of each cupcake liners and bake for about 6 minutes, then set aside to cool.


#To make the cupcakes:


1. Combine together cocoa, sugar, flour, baking powder, baking soda, and salt in a large bowl .

2. Immediately add oil, milk, egg, and vanilla and beat with a hand-held electric mixer for 2 minutes on medium speed, then add boiling water and beat to combine until the batter is thin. 

3. Next you can divide batter evenly between cupcake liners over the crust (about 3/4 full)

4. Now bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. 

5. Finally, make sure to set aside to cool in pan, then hollow out the centers of each cupcake with a sharp knife or cupcake corer (please cut the top of each center and save for later to place it back onto the filling).


#For the marshmallow filling:


1. Whisk together egg whites, sugar and cream of tartar in a heatproof bowl over a pot of simmering water, until sugar dissolves (do not allow the water touch the bottom of the bowl). 

2. And please continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. Aferwards, add vanilla and mix well.

3. When finished, transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. At the end place back the tops from centers of cupcakes.


#To make the ganache:


1. Melt together chopped milk chocolate with 1/2 Tablespoon of vegetable oil in a small sauce pan on a low heat, stirring until it’s completely smooth. 

2. Once done, you may want to remove from heat and add cold heavy whipping cream, stir well until it’s evenly combine. Then spread the ganache onto the cupcakes with a spoon. 

3. Remember to place it in the fridge briefly to set before top the cupcakes. Store in the fridge and enjoy.