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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Hershey S’mores Cupcakes

Cakes and Cupcakes, Vera's Recipes

Hershey’s S’mores Cupcakes – delicious chocolate cupcakes with a  graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache.

Hershey’s S’mores Cupcakes - delicious chocolate cupcakes with a  graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache.

 

If you have little kids, then you must know that the few days after a kid’s birthday party can be pretty difficult. Of course, since it is impossible that all the invited people can come on the day you planned, you can do nothing else but prepare for a few more visits of your dear friends. And if you are, besides all that, a food blogger, then you can’t risk your good baking reputation and not greet the guests with a sweet bite :)

Well if you have recognized what I’m talking about, then I will give my “wild card” for this kind of situation to you – cupcakes. Yes, in a very short time, and without much sweat, you will have a beautiful dessert on your table. A dessert which is very difficult to turn down. And if there are children, success is guaranteed. Simply, I haven’t seen a child that doesn’t lick all the frosting from the cake!

Hershey’s S’mores Cupcakes - delicious chocolate cupcakes with a  graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache.

Even though I have made cupcakes numerous times, for this year’s after birthday party, I didn’t want to repeat any of the old recipes, so I decided for something completely different – Hershey S’mores Cupcakes. Don’t know what this is about? Then just imagine: Hershey’s chocolate cupcake with a  graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache. Sounds good? Trust me, as good as it sounds, the taste is even better! Maybe this is not the original S’more dessert, but the beautiful Hershey’s chocolate cake made this treat only more decadent

As for he kids, the first disappointment because of the missing frosting was quickly substituted by excitement when, while drilling trough the ganache with their spoons, they concluded that there is a hidden marshmallow filling. Of course, that means that you will automatically have to take into account a few destroyed Hershey S’mores Cupcakes which will just serve for play time for the little chocolate diggers:)

Hershey’s S’mores Cupcakes - delicious chocolate cupcakes with a  graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache.





Yields 16

Hershey S’mores Cupcakes

Hershey’s S’mores Cupcakes - delicious chocolate cupcakes with a graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache

1 hr, 15 Prep Time

25 minCook Time

1 hr, 40 Total Time

Save Recipe

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 teaspoon cream of tarter

1 teaspoon vanilla

For milk chocolate ganache:

1 cup heavy whipping cream

10 oz. milk chocolate-finely chopped

1/2 Tablespoon vegetable oil

Instructions

    To make the crust:
  1. Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.
  2. In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
  3. Press about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool.
  4. To make the cupcakes:
  5. In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt.
  6. Add oil, milk, egg, and vanilla. Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners over the crust (it should be 3/4 full)
  7. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake(cut the top of each center and save for later to place it back onto the fillin).
  8. To make marshmallow filling:
  9. In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch the bottom of the bowl). 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. At the end add vanilla and mix well.
  10. Transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes.
  11. To make the ganache:
  12. On a low heat in a small sauce pan melt chopped milk chocolate with 1/2 Tablespoon vegetable oil, stirring until it’s completely smooth. Remove from heat and add cold heavy whipping cream, stir well until it’s evenly combine. Using a spoon spread the ganache onto the cupcakes. If the ganache is to runny place it in the fridge briefly to set before top the cupcakes.
  13. Store in the fridge.
http://omgchocolatedesserts.com/hershey-smores-cupcakes/

 

86 thoughts on “Hershey S’mores Cupcakes

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      1. Hi Vera,

        Can I substitute the cream of tarter with baking powder? If so, how much baking powder should I use?

  1. Hi! I made these cupcakes a week away and while the cake part was the best cake I’ve ever had, the smores crust was very disappointing. It did not look like the crust in your picture and was very hard. Any ideas on could have happened? I followed your recipe exactly.

    1. Hi Samantha, i’m really sorry to hear that, I don’t know what happened if you follow the recipe. Make sure to place the rack at the center of the oven, not at lower position,and maybe you could try to bake the crust just 2-3 minutes because every oven is different, or maybe try not to prebake it at all, just press it really good to set and pour the cake batter onto the crust.

      1. Hi i was wanting to make these exact but im skeptical about the ganache. add cold heavy cream to melted chocolate. i’m thinking the cream will make the chocolate stiff? i have only mae gnache where you pour hot cream over pieces of chocolate.

      2. After reading this, I tried to do it without baking the crust first. The batter from the cake ended up penetrating the unbaked crust and it sort of dispersed into the cake itself. It still tasted really good and the cake was moist, but the crust was gone. :( Next time, I’d try to bake for a short time.

    2. Samantha, Not sure if this will help but I always have better luck with graham cracker crust if I don’t melt the butter first, just soften it a little and use a fork to blend it. I also never prebake them and was recently informed by my mother-in-law that margarine (not melted and we use stick Imperial) results in a softer crust. Learned these tricks making the family cheesecake recipe. Hope this helps!

      1. that was so funny that I just made a crust for a pie using imperial margarine and left over cookie crumbs that I save in freezer for future use ….thanks

  2. Hey Vera,
    What do you think about a caramel topping? The kind that comes in a can? Just a thought because ogling the cupcake that is initially what I thought the ‘frosting’ was – caramel… These are mouthwatering….. I have to make them. Hello 4th of July camp out…

    1. Hi Kathe. You probably could make it into a cake. Do one on top and bake as directed, then spread a layer a marshmallow filling on top of cake. Make a second chocolate cake ahead and you can go ahead put on top of the marshmallow layer then proceed as you would with how the cupcakes go.

  3. I would like to make these for a party, but they might be on display in humid weather. Will the ganache melt all over the place? Would you just suggest a chocolate buttercream if it will?

    1. Hi Jen, I think it won’t but I’m not sure. Maybe you better use just 2/3 cup hevy cream.But you can top them with buttercream if you want.

    2. Jen, try adding ‘meringue powder’ (Joanne’s sells it in cale section). It stops buttercream from melting and keeps a firm shape- I imagine it would work great with the ganage!!

    1. Hi Raven, it’s white powder which is use to stabilize egg whites. You can substitute with white vinegar or lemon juice.

  4. Hi, I am from Australia and we don’t have those cracker, never heard of them. Is there anything you know that can be used as substitute

  5. I am thinking of adding peanut butter to the crust…just seems like they should be peanut butter flavored to me. might be trying this soon. it looks delicious

    1. Hi JoAnne, you can use it but I prefer homemade version,and the cake part is really simple to make.

  6. Can I make the cake without the Cocoa powder? Just a vanilla flavor inv instead? Was thinking maybe chocolate over kill with that fabulous icing

    1. Hi Michelle, I like it super chocolatey, but you can go with vanilla if you like, or mybe you betther just half the cocoa, it will still be chocolate but with much lighter flavor.

    1. Hi Heather, it’s milk chocolate ganache made with melted milk chocolate and heavy cream so it has lighter color than chocolate and creamy texture.

    1. Hi Trish, I do not know whether you meant to use marshmallow instead of making marshmallow filling? You can hollow out the center of each cupcake and stuck the marshmallow in it (just don’t bake it with marshmallow, it will melt).

  7. This is a lovely recipe but I was surprised that heavy cream is added after chocolate is melted rather than boiling the cream and then adding chocolate as a traditional ganache. I followed the recipe and ganache didn’t set up correctly. I will definitely make cupcakes again but do the ganache my way. Thank you for sharing recipe.

  8. This is a lovely recipe but why isn’t the ganache made as a traditional ganache. I followed the recipe here but the ganache didn’t set up correctly. I will definitely make cupcakes again but do the ganache my way. Thank you for sharing recipe.

    1. I had trouble with the ganache. It didn’t set up right. So I added some marshmallow fluff and melted it in. Then I chilled it for a bit and whipped it with the mixer for several minutes. Then is set up like a beautiful mousse like frosting. It got race refugees from my friends!

      1. Hi Melanie, I’m sorry you had problem with the ganache, but I’m glad that everything turned out well in the end.

      2. I had trouble with the ganache, too. I wish I would have read your comment and done it your way first. I ended up drizzling it on the top and then topping each one with a dollop of the fluff I had left over from the filling. They were pretty and delicious, but they do not look anything like the picture. :)

  9. Just tried this recipe and it did not come out well at all…very disappointed …the filling was watery and the frosting …I should have just got the marshmallow fluff and some chocolate frosting and called it a day …you have to do way to much prep for the end result to come out bad

  10. substitute butter for the oil in the ganache. It makes a delicious ganache. You can also substitute the milk chocolate for dark chocolate. You’ll be lucky if you don’t lick the bowl clean before frosting the cupcakes.

  11. The topping on these cupcakes in the picture looks like peanut butter frosting. I thought ganache was just a thin coating of chocolate. They do look amazing and I have all the ingredients I need to make them. I’m going to try to wow my family at Sunday dessert. Wish me luck!

  12. Tried it this afternoon after reading comments first. I cut the graham cracker cooking time down to 3 mins and it was perfect! The filling came out a bit soft but great, and I think I jumped the gun on when it was “done”, my bad. Worked fine and tasted great. The ganache was so so. Very soft and runny, even after sitting in fridge. I put a small dollop on top of each one and then was left with quite a bit left over because I couldn’t ‘frost’ each one. Don’t worry, it tasted great over some vanilla ice cream 😉

  13. Hi Vera,
    Do I have to use canola oil or can I use a vegetable oil?
    I am going to make fora family gathering this weekend.
    They look delicious. Thank you for the recipe.
    Kim

  14. Hey Vera,

    the muffins looking amazing.. i will do them in the next week, because i am ending my internship at work ! is it possible to use a marshmallow creme (like fluff) ??

    <3

  15. I’m going to make a trial batch for the fam-jam and then another for a work party next weekend. Planning on using mini-cupcake tins, so to not completely overload everyone on sugar with one 😉 Have you used the mini tins with this?

  16. really want to make these but frosting does not look like a ganache. it looks more like a caramel frosting/topping (which looks so yummy). am I wrong?

  17. I made these for a family reunion. Mine turned out a little more dense that I thought they would be, but everyone thought they were delicious! I filled with a chocolate sauce (because I had so much and needed to use it), and topped with marshmallow frosting. I loved the graham cracker bottom! Defiantly going to make them again. I think I’ll try with the marshmallow inside and chocolate on top, like the recipes says.

  18. I wouldn’t consider myself a seasoned baker but I do my fair share of baking from scratch and I have to say, this recipe was quite disappointing. I followed the directions step by step, even going back to be sure because measurements seemed off to me. And of course, they were a complete let down. My cupcakes sank in the middle, my ganache didn’t set up right and the cooking time for the graham cracker crust was too long. I think this recipe has potential but needs to be reviewed and reposted.

  19. I’ve made these cupcakes multiple times and every time the ganache turns out super thin. It never thickens even after being chilled. Any tips to thicken it?

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