May 21, 2024
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May 21, 2024
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Hershey S’mores Cupcakes

Hershey’s S’mores Cupcakes—delicious chocolate cupcakes with a  graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache.

Serves: 16


For the crust:

1⅓ cup graham cracker crumbs

5 tbs sugar

5 tbs unsalted butter—melted

For chocolate cupcakes:

1 cup sugar

¾ cup plus 2 tbs all-purpose flour

6 tbs Hershey’s Cocoa powder

¾ tsp baking powder

¾ tsp baking soda

½ tsp salt

½ cup milk—room temperature

½ cup vegetable oil

1 large egg—lightly beaten

1 teaspoon vanilla

½ cup boiling water

For marshmallow filling:

2 egg whites

½ cup sugar

¼ tsp cream of tartar

1 tsp vanilla

For milk chocolate ganache:

1 cup heavy whipping cream

10 oz. milk chocolate—finely chopped

½ tbs vegetable oil


To make the crust:

Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.

In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.

Press about 1 ½ tbs of the mixture into the bottom of each cupcake liner and bake 6 minutes, then set aside to cool.

To make the cupcakes:

In a large bowl combine cocoa, sugar, flour, baking powder, baking soda and salt.

Add oil, milk, egg and vanilla. Beat for two minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners over the crust (it should be ¾ full).

Bake until a toothpick inserted into the center comes out clean, about 20–25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake (cut the top of each center and save for later to place it back onto the filling).

To make marshmallow filling:

In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch the bottom of the bowl). Continue whisking over simmering water until egg mixture is warm to the touch, then remove from heat and continue beating with the mixer until stiff peaks form. At the end, add vanilla and mix well.

Transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes.

To make the ganache:

On a low heat in a small saucepan melt chopped milk chocolate with ½ tbs vegetable oil, stirring until it’s completely smooth. Remove from heat and add cold heavy whipping cream, stir well until it’s evenly combined. 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.

Store in the fridge.

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By Vera Zecevic, (printed with permission)

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