All the sweet, melty satisfaction you need can be found in one of these dessert cups, which are made with graham cracker crumbs, cocoa powder, whipped cream, and vanilla extract.
The Hershey s’mores cupcake is a chocolate dessert that consists of a Graham cracker crust, a chocolate cake, marshmallow filling, and a milk chocolate ganache.
Ingredients
For the crust:
1/3 cup graham cracker crumbs
Equal parts sugar and unsalted butter, melted (5 tablespoons each)
For chocolate cupcakes:
1/4 cup plus 2 tablespoons of all-purpose flour 1 cup of sugar
Hershey’s Cocoa powder, six tablespoons
¾ teaspoon baking powder
A quarter of a teaspoon of baking soda
a half a teaspoon of salt
1/2 cup of cold milk
1/3 cup olive oil
Beat 1 large egg until fluffy.
Exactly one vanilla teaspoon
1/2 cup of water, preferably boiling
For marshmallow filling:
2. egg whites
1-1/2 tablespoons sugar 1/4 teaspoon cream of tartar
Exactly one vanilla teaspoon
For milk chocolate ganache:
1 cup of thick whipped topping
Ingredients: 10 ounces of milk chocolate, finely chopped; 1/2 tablespoon of vegetable oil
Instructions:
The following ingredients are needed to make the crust:
First, heat the oven to 325°F with a rack in the middle of the oven, and then prepare 16 cupcake liners and set them aside.
In Step 2, use a fork to thoroughly combine graham cracker crumbs, sugar, and melted butter in a separate small bowl. Once the cupcakes have baked for 6 minutes, remove them from the oven and place a heaping 1.5 tablespoons of the mixture into the bottom of each cupcake liner.
Make the cupcakes by:
Third, mix the cocoa powder, sugar, flour, baking soda, and salt in a bowl. Then, add the oil, milk, egg, and vanilla. For best results, use a hand-held electric mixer and set it on medium speed for 2 minutes before adding boiling water and giving it another beat to incorporate.
Fourth, pour the batter over the crust into the prepared cupcake liners. Wait 20 to 25 minutes before removing from the oven, letting the cupcakes cool in the pan before using a sharp knife to remove the centers.
Recipe for Marshmallow Filling:
Five, in a heatproof bowl set over a pot of simmering water, whisk together egg whites, sugar, and cream of tartar until the sugar dissolves. Keep whisking over the barely simmering water until the egg mixture is warm. Take it away from the stove and keep beating it until you get still peaks. Then, stir in the vanilla extract.
Sixth, fill the cupcakes by placing the filling in a piping bag fitted with a round tip and snipping off the corner. Replace the cupcake tops in the middles.
Making ganache entails:
Seventh, combine half a tablespoon of vegetable oil with milk chocolate chunks and melt them in a small saucepan over low heat. Remove the mixture from the heat and stir in the cold heavy whipping cream until it is fully incorporated and the mixture is smooth.
Eighth, once the ganache has been spread on the cupcake, place it in the refrigerator until it is time to serve.