HERSHEY’S S’mores Cupcakes
_ Ingredients
For the Cupcakes:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Marshmallow Frosting:
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
For the Chocolate Ganache:
1/2 cup heavy cream
1 cup semisweet chocolate chips
1 tablespoon unsalted butter
_ Preparation _
For the Graham Cracker Crust:
Preheat your oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated.
Line a muffin tin with cupcake liners.
Place a spoonful of the graham cracker crust mixture into the bottom of each cupcake liner. Press it down firmly to create a crust layer.
For the Cupcakes:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and pure vanilla extract to the dry ingredients. Mix until the batter is well combined.
Gradually add the boiling water to the batter and mix until smooth. The batter will be thin, but that’s okay.
Pour the cupcake batter evenly into the prepared cupcake liners over the graham cracker crust.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
For the Marshmallow Frosting: In a heatproof bowl, combine the egg whites, granulated sugar, and cream of tartar. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar is dissolved and the mixture is hot to the touch, about 3-4 minutes. Remove the bowl from the heat and beat the mixture with an electric mixer on high speed until stiff peaks form. Add the pure vanilla extract and continue to beat until well combined. Transfer the marshmallow frosting to a piping bag fitted with a decorative tip. Pipe a generous swirl of marshmallow frosting on top of each cooled cupcake.
For the Chocolate Ganache: In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat immediately. Add the semisweet chocolate chips and unsalted butter to the hot cream. Let it sit for a minute to melt the chocolate. Stir the mixture until smooth and glossy. Allow the chocolate ganache to cool for a few minutes, then drizzle it over the marshmallow frosting on each cupcake. Optionally, use a kitchen torch to lightly toast the marshmallow frosting for a true s’mores effect. Serve your HERSHEY’S S’mores Cupcakes and enjoy the delicious combination of graham crackers, marshmallow frosting, and chocolate ganache in each bite!
These decadent S’mores Cupcakes bring the beloved campfire treat to your dessert table with a perfect blend of flavors and textures. 
