Why Make This Recipe
Hershey S’mores Cupcakes are a delightful treat that combines the classic flavors of a campfire s’more into a soft, moist cupcake. With layers of chocolate, gooey marshmallows, and crispy graham crackers, these cupcakes are perfect for any occasion. Whether you’re hosting a party, celebrating a birthday, or simply craving something sweet, these treats will surely impress family and friends. They are also fun to make and can be enjoyed by kids and adults alike!
How to Make Hershey S’mores Cupcakes
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
- 1/2 cup crushed graham crackers
- Frosting (chocolate or marshmallow)
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla, and milk. Mix until well combined.
- Fold in mini marshmallows and chocolate chips.
- Fill each cupcake liner about 2/3 full with batter.
- Sprinkle crushed graham crackers on top of each cupcake before baking.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool, then frost with chocolate or marshmallow frosting.
- Top with additional crushed graham crackers and mini marshmallows if desired.
How to Serve Hershey S’mores Cupcakes
Serve these cupcakes at room temperature for the best taste. They make a great dessert option for parties and gatherings. You can also pair them with a glass of cold milk or hot cocoa. For an extra touch, you can drizzle some chocolate sauce on top or add a mini s’more as a garnish.
How to Store Hershey S’mores Cupcakes
To keep these cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Make sure to separate layers with parchment paper if stacking them. You can also freeze these cupcakes without frosting for up to three months. Just wrap them tightly in plastic wrap.
Tips to Make Hershey S’mores Cupcakes
- Don’t overmix: Once you add the wet ingredients to the dry, mix just enough to combine. Overmixing can lead to tough cupcakes.
- Use mini marshmallows: Mini marshmallows distribute better in the batter and melt nicely during baking.
- Custom frostings: Feel free to use either chocolate or marshmallow frosting, or a combination of both for a fun twist.
- Add toppings: Experiment with different toppings like chopped nuts or chocolate chunks to add more flavor and texture.
Variation
You can make these cupcakes gluten-free by substituting the all-purpose flour with a gluten-free flour blend. You may also add different flavors by incorporating peanut butter, caramel, or even flavored extracts.
FAQs
1. Can I use regular marshmallows instead of mini marshmallows?
Yes, you can cut regular marshmallows into smaller pieces if you don’t have mini ones. Just ensure they are not too big to fit into the cupcakes.
2. Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day ahead and store them. Just frost them right before serving for the best results.
3. What can I do if I don’t have graham crackers?
You can substitute crushed graham crackers with digestive biscuits or vanilla wafers for a similar flavor and texture.
Hershey S'mores Cupcakes
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
- 1/2 cup crushed graham crackers
Frosting
- to taste chocolate or marshmallow frosting
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla, and milk. Mix until well combined.
- Fold in mini marshmallows and chocolate chips.
- Fill each cupcake liner about 2/3 full with batter.
- Sprinkle crushed graham crackers on top of each cupcake before baking.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool, then frost with chocolate or marshmallow frosting.
- Top with additional crushed graham crackers and mini marshmallows if desired.