Hershey S'mores Cupcakes – delicious chocolate cupcakes with a graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache!!!
1 1/3 cup graham crackers crumbs
5 Tbsp. sugar
5 Tbsp. butter-melted
1 cup sugar
3/4 cup + 2 tbsp. flour
6 Tbsp. cocoa
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
1/2 cup vegetable oil
1 egg-lightly beaten
1 tsp. vanilla
1/2 cup boiling water
2 egg whites
1/2 cup sugar
1/4 tsp. cream of tarter
1 tsp. vanilla
1 cup heavy cream
10 oz. milk chocolate- chopped
1/2 Tbsp. oil
Preheat the oven to 325 F, line cupcake tins with 16 liners, set aside.
Combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
Press about 1 1/2 Tbsp. of the mixture into the bottom of each liner and bake 6 mins, set aside to cool.
Combine cocoa, sugar, flour, baking powder, baking soda, and salt.
Add oil, milk, egg, and vanilla. Beat 2 minutes on medium speed, then add boiling water and beat to combine. Divide batter over the crust (to be 3/4 full)
Bake 20-25 minutes. Set aside to cool, then hollow out the centers.
In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, to dissolve. Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. Add vanilla and mix.Transfer to piping bag and fill the cupcakes. Place back tops from centers of cupcakes.
Melt chopped chocolate with 1/2 Tbsp. oil, stirring until it’s smooth. Remove from heat and add cold heavy cream, stir well until it’s evenly combine. Spread onto the cupcakes.
PRINTABLE #recipe at :https://omgchocolatedesserts.com/hershey-smores-cupcakes/