S’mores Hershey Cupcakes


If you have young children, be aware that the first few days after a child’s birthday can be quite difficult. Of course, since it is impossible for everyone to come on the day you have planned, you can’t do anything but prepare for a few more visits from your dear friends. And if you are, on top of all that, a food blogger, you can’t risk your good reputation as a pastry chef and not greet guests with a sweet bite.

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

Even though I’ve baked cupcakes several times, for after this year’s birthday party, I didn’t want to repeat any of the old recipes, so I decided on something completely different: Hershey S’mores cupcakes. Don’t know what it is? Imagine: Hershey’s chocolate cupcake with a chocolate graham cracker crust, filled with a fluffy, soft marshmallow filling and topped with milk milk chocolate ganache. Sounds good? Believe me, as good as it sounds, it tastes even better! It may not be S’more’s original dessert, but Hershey’s gorgeous chocolate cake has made this treat even more decadent.

As for the children, the initial disappointment with the missing frosting was quickly replaced by excitement when, while drilling the ganache with their spoons, they concluded that there was a hidden marshmallow topping. Of course, this means that you will automatically have to take into account some destroyed Hershey S’mores Cupcakes that will only serve as playtime for the little chocolate seekers 🙂


For the dough:

1 1/3 cup graham cracker crumbs
5 tablespoons of sugar
5 tablespoons of unsalted melted butter
For chocolate cupcakes:
1 cup of sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons of Hershey cocoa powder
3/4 teaspoon of baking yeast
3/4 teaspoon baking soda
1/2 teaspoon of salt
1/2 cup milk at room temperature
1/2 cup of vegetable oil
1 large egg lightly beaten
1 teaspoon of vanilla
1/2 cup boiling water

For the marshmallow topping:

2 egg whites
1/2 cup of sugar
1/4 teaspoon cream of pie
1 teaspoon of vanilla

For the milk chocolate ganache:

1 cup heavy whipping cream
10 oz. finely chopped milk chocolate
1/2 tablespoon of vegetable oil


To make the crust:

Put the rack in the middle of the oven and warm the oven to 325 F, cover the cupcake pans with 16 cupcake pans and set apart.
In small bowl, mix graham cracker crumbs, melted sugar and butter and mix well with a fork.
Press about 1 1/2 tablespoons of the mixture into the bottom of each cupcake pan and bake for 6 minutes, then let cool.

To make the cupcakes

In large bowl, mix together cocoa, flour, sugar, baking powder, baking soda and salt.
Add oil, milk, egg and vanilla. Beat for 2 minutes with an electric hand mixer at medium speed, then add boiling water and beat to combine (dough will be fine). Spread the batter evenly between the cupcake pans over the crust (it should be 3/4 full).
Bake until toothpick inserted in the middle comes up clean, about 20-25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake pan, scoop out the center of each cupcake (cut off top of each center and save for later to refill).

To make a marshmallow topping:

In a heat-resistant bowl over a pan of simmering water, whisk together the egg whites, sugar and cream of tartar until the sugar dissolves (be careful not to let the water touch the bottom of the bowl). Keep whisking over the boiling water until the egg mixture is warm to the touch, then take off the heat and continue whisking with the mixer until peaks form. At the end, add the vanilla and mix well.
Place the filling in a piping bag with a rounded tip or use a plastique bag and trim the corner and fill the cupcakes. Put the top back on the center of the cupcakes.

To make the ganache:

In a small saucepan over low heat, melt the chopped milk chocolate with 1/2 tablespoon of vegetable oil, stirring until completely smooth. Remove from the heat and add the cold heavy whipping cream, stirring well until smooth. Using a spoon, spread the ganache over the cupcakes. If the ganache is too liquid, place it briefly in the refrigerator to set before filling the cupcakes.
Store in the refrigerator.
*** Translated with www.DeepL.com/Translator (free version) ***

1 Comment

  1. Linda Williams

    Thank you for sharing your recipes they look Amazing

Comments are now closed.