Hershey S’mores Cupcakes

RECIPE :

Hershey S’mores Cupcakes

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 create the crust:

1. Position the rack in the center of the oven and preheat 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. Mix well with a fork.
3. Press about 1 1/2 tablespoons of the mixture into the bottom of each cupcake liner and bake for 6 minutes. Set aside to cool.

To prepare the cupcakes:

4. In a large bowl, combine cocoa, sugar, flour, baking powder, baking soda, and salt.
5. 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 (the batter will be thin).
6. Divide the batter evenly between cupcake liners over the crust, filling them about 3/4 full.
7. Bake until a toothpick inserted into the center comes out clean, approximately 20-25 minutes. Allow them to cool in the pan, then use a sharp knife or cupcake corer to hollow out the centers of each cupcake, reserving the tops for later.

To make the marshmallow filling:

8. In a heatproof bowl over a pot of simmering water, whisk together egg whites, sugar, and cream of tartar until the sugar dissolves (be cautious, ensuring the water doesn’t touch the bottom of the bowl).
9. Continue whisking over simmering water until the egg mixture is warm to touch. Remove from heat and continue beating with a mixer until stiff peaks form. Add vanilla and mix well.
10. Transfer the filling to a piping bag with a round tip or use a plastic bag, cutting off the corner to fill the cupcakes. Place back the tops from the centers of the cupcakes.

To make the ganache:

11. On low heat in a small saucepan, melt chopped milk chocolate with 1/2 tablespoon vegetable oil, stirring until completely smooth.
12. Remove from heat and add cold heavy whipping cream, stirring well until evenly combined.
13. Using a spoon, spread the ganache onto the cupcakes. If the ganache is too runny, place it in the fridge briefly to set before topping the cupcakes.
14. Store the cupcakes in the fridge.