S’mores have never tasted so good! Graham crackers are mixed into buttery cake batter, creamy milk chocolate and marshmallow filling, topped with a toasted airy marshmallow frosting!
Look at all the luscious chocolate and marshmallow filling inside! These are, by far, the best cupcakes in the entire world. Well, at least for this s’more lover.
The real summer finally arrived, and it’s hot and humid…and we are working! Vacation is yet to come and I honestly don’t remember when I’ve waited for it this much as I am now. A little more and it’s there, but until then I have to deal with too much work, the heat, and the waiting. It helps to go away for the weekend to the countryside which always passes too quickly, but the food is always delicious when it is prepared outside the home. Whether it’s a picnic or you’re on a camping trip, this is the time when you can relax and recharge your batteries. Good food on a camping trip doesn’t happen by itself. One of the most beautiful things you can make around the campfire is S’mores. Little bit of chocolate, graham crackers and marshmallows and that’s that.
If you don’t have access to a campfire, you can still enjoy the best part of the experience—the s’mores—in your kitchen. This Hershey S’mores Cupcake is a dessert that delighted me at first sight, I’m a big fan of marshmallows and I accept each version. I think I found the best cupcake recipe in the history of…ever. The ultimate S’more.
I think I found the best cupcake recipe in the history of…ever. The ultimate S’more.
Ingredients
- 1/2 cup of butter, room temperature
- 1 cup of sugar
- 3 eggs, room temperature, separated
- 1 cup of milk
- 1 cup of flour
- 1 1/2 cups of graham cracker crumbs
- 1 teaspoon of baking soda
- 2 teaspoon of baking powder
- 1/8 teaspoon of salt
- 1/3 cup heavy cream
- 6 ounces Hershey's milk chocolate or semisweet chocolate, chopped
- Pinch or two of salt
- 3 cups Homemade Marshmallow Fluff
Instructions
- PreHeat oven to 350° F with the racks in the middle and top positions.
- Line a standard 12-cup muffin tin with paper liners.
- Whisk together the graham cracker crumbs, flour, baking soda, baking powder, and salt in a medium bowl.
- In a large mixing bowl, beat the butter for about 30 seconds until well creamed.
- Add the sugar and mix for 5 minutes using a paddle attachment until light and fluffy.
- Add the egg yolks to the butter mixture one at a time, being sure to beat for 30 seconds for each egg yolk.
- Make sure your ingredients are room temperature.
- Add about 1/3 of the graham cracker mixture to the butter mixture, then add some of the milk, and mix with a spatula.
- Add another 1/3 of the flour, then the rest of the milk and the rest of the flour. Mix well.
- In a small bowl, beat together the egg whites until they are foamy.
- Add the egg whites mixture to the butter/graham mixture and fold the mixture until just combined.
- Scoop the batter into your lined muffin tin, make sure it's only filled 3/4 of the way up because they will rise.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a cooling rack.
- Heat heavy cream until simmering.
- Remove from heat and pour over chocolate in a heat-proof bowl.
- Let sit 5 minutes, then stir until combined and creamy.
- Set aside to cool until mixture is lukewarm.
- If the mixture is too runny place it in the fridge briefly to set before filling the cupcakes.
- Transfer the marshmallow fluff to a piping bag with a 1/2-inch round opening, or small plastic bag with 1/2 inch cut off corner.
- Transfer chocolate mixture to a plastic bag with the 1/2 inch cut off corner (hold the end or it will run out!)
- Using a sharp knife, cut out a cavity in the center of the cupcake.
- Run the knife in a circular motion, while always pointing the knife towards the center of the cupcake. The cavity should be coned shaped.
- Using a pastry bag, pour a small amount of marshmallow filling into each cupcake belly.
- Then fill the cupcake belly with the chocolate filling until the chocolate just reaches the top.
- Use a pastry bag again and pipe the marshmallow fluff on top of the cupcake.
- You can pipe it as high as you'd like (but keep in mind how wide your mouth is).
- Either use a kitchen torch to lightly toast the frosting, or turn the oven onto broil, and place the cupcakes onto a cookie sheet in the top shelf of the oven.
- It will only take a minute or two to get a nice toasty marshmallow look, so watch them closely.
- Even if you do burn them a little, it will just taste like you set your campfire marshmallow a flame.
Notes
