Indulgent Hershey’s S’mores Cupcakes: A Sweet Symphony of Chocolate and Marshmallow
Imagine sinking your teeth into a moist, chocolatey cupcake topped with gooey marshmallow and crunchy graham cracker crumbs – that’s the magic of Hershey’s S’mores Cupcakes. Inspired by the classic campfire treat, these cupcakes are a delightful fusion of flavors and textures. In this recipe guide, we’ll unveil the secrets to creating these decadent delights that will leave your taste buds dancing with joy.
Ingredients:
- 2 eggs, at room temperature
- 1 cup of liquid milk
- 1/2 cup of corn oil
- 2 cups of flour
- 1 cup of sugar
- 2 tsp unsalted butter
- 4 tsp baking powder
- 1/2 tsp vanilla extract
- Zest of 1 lemon or orange
- 4 tsp unsweetened cocoa
- Small colored chocolate (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners and set aside.
- Mix the Wet Ingredients: In a mixing bowl, whisk together the eggs, liquid milk, corn oil, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, sugar, baking powder, and unsweetened cocoa. Add the lemon or orange zest to the dry ingredients and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Fill Cupcake Liners: Fill each cupcake liner about two-thirds full with the batter.
- Bake: Place the cupcake tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Marshmallow Topping: In a small saucepan, melt the unsalted butter over low heat. Once melted, add the colored chocolate and stir until smooth and melted. Remove from heat.
- Top the Cupcakes: Spoon a dollop of melted chocolate onto each cupcake and spread it evenly. Sprinkle graham cracker crumbs on top of the chocolate.
- Toast the Marshmallow: Using a kitchen torch, carefully toast marshmallows until golden brown. Place one toasted marshmallow on top of each cupcake.
- Garnish: Decorate with small colored chocolate pieces for an extra touch of sweetness and visual appeal.
- Serve: Serve these delightful Hershey’s S’mores Cupcakes at room temperature and enjoy the blissful combination of chocolate, marshmallow, and graham crackers.
Cook Notes and Variations:
- Homemade Graham Cracker Crumbs: If you can’t find graham cracker crumbs, you can make your own by crushing graham crackers in a zip-top bag with a rolling pin until finely ground.
- Chocolate Ganache Topping: Instead of melted chocolate, you can top the cupcakes with a rich chocolate ganache for an even more indulgent experience.
- Marshmallow Fluff: If you don’t have a kitchen torch, you can use store-bought marshmallow fluff or mini marshmallows instead. Simply place the cupcakes under the broiler for a few seconds until the marshmallows are toasted.
FAQs (Frequently Asked Questions): Q: Can I make these cupcakes ahead of time? A: Yes, you can bake the cupcakes ahead of time and store them in an airtight container at room temperature for up to two days. Add the marshmallow topping just before serving for the best results.
Q: Can I make these cupcakes gluten-free? A: Absolutely! You can substitute gluten-free flour for the all-purpose flour to make these cupcakes gluten-free. Ensure that all other ingredients are also gluten-free.
Q: Can I freeze these cupcakes? A: While it’s best to enjoy these cupcakes fresh, you can freeze them without the marshmallow topping. Place the cooled cupcakes in an airtight container or freezer bag and freeze for up to one month. Thaw in the refrigerator overnight before topping with marshmallow and serving.
Keto and Low-Carb Versions: For a keto or low-carb version of these cupcakes, consider the following adjustments:
- Substitute almond flour or coconut flour for the all-purpose flour.
- Use a low-carb sweetener such as erythritol or stevia instead of sugar.
- Replace the liquid milk with unsweetened almond milk or coconut milk.
- Top the cupcakes with a sugar-free chocolate ganache and sugar-free marshmallows for a keto-friendly twist.
Hershey’s S’mores Cupcakes are the perfect indulgence for chocolate lovers and dessert enthusiasts alike. With their rich chocolate flavor, gooey marshmallow topping, and crunchy graham cracker crumbs, they’re sure to be a hit at any gathering or special occasion. Whether you’re reminiscing about campfire nights or simply craving something sweet, these cupcakes are a delightful treat that will satisfy your sweet tooth and leave you wanting more. So, gather your ingredients, preheat your oven, and get ready to embark on a deliciously decadent journey with these irresistible cupcakes!
