HERSHEY S’MORES CUPCAKES

 

HOW TO MAKE HERSHEY S’MORES CUPCAKES?

S’mores are one of my favorite recipes!! But I knew I’d consume at least two cupcakes if I made S’mores Cupcakes, and I did!!! If you haven’t tried baking S’mores cupcakes yet, I highly advise you to do so because they are wonderful. I shared these cupcakes with my parents, and they all returned for a second one because they were so delicious!

Look at how much chocolate and marshmallow filling there is inside! These are, without a doubt, the finest cupcakes on the planet. At least, that’s how this s’mores fan feels.

These cupcakes are without a doubt one of the best desserts I’ve ever created. S’mores was one of my favorite desserts (gooey marshmallows, melted milk, sweet and crunchy graham crackers? What’s not to like in that?!) S’mores Bars is one of the first recipes I shared on House of Nash Eats. What are you looking for if you haven’t tested them yet?!

LIST OF ALL INGREDIENTS YOU’LL NEED:

3/4 Cup.Of graham cracker crumbs.

1/4 Cup.Of melted butter.

2 large spoons.Of white Sugar.

FOR THE CUPCAKES, I USED:

1 Cup.Of white sugar.

11/4 Cups.Of cake flour.

1/3 Cup.Of unsweetened cocoa powder.

2 small spoons.Of Baking powder.

A pinch.Of salt.

2 eggs, medium-sized.

250 ml.Of buttermilk.

1 small spoon.Of Vanilla extract.

3/4 Cup.Of marshmallow spread.

AND TO MAKE AN EASY ICING, YOU’LL NEED:

4 egg whites, preferably at room temperature.

1/2 small spoon.Of cream of tartar.

A pinch.Of salt

1 Cup.Of granulated sugar.

1 small spoon.Of Vanilla extract.

INSTRUCTIONS:

Step 1:

I set the temperature of the oven to 350 degrees F.

Step 2:

Then, I combined the breadcrumbs, with melted butter, and sugar in a mixing bowl.

Step 3:

Next, I placed the paper cups In the pockets of a muffin pan, and I pressed the breadcrumb mixture onto the molds. And I gave it a good five minutes of baking, once done, I removed it and let it cool.

Step 4:

After that, I combined the sugar, with the flour, unsweetened cocoa powder, baking powder, and salt in a large mixing bowl.

Step 5:

And I whipped the eggs, with the buttermilk, and vanilla extract using an electric mixer.

Step 6:

And I Incorporated the egg mixture gradually into the dry ingredients.

Step 7:

Then, I filled each well with 15 ml of the dough, and I filled with the leftover batter after adding 15 ml of the marshmallow.

Step 8:

At this step, I baked it for another 15 minutes in the oven, then I removed it and let it cool.

Step 9:

With an electric mixer, I beat the egg whites with the cream of tartar and salt until stiff peaks form.

Step 10:

Then, I added the sugar gradually and whisked at a high speed for 8 to 10 minutes, or until a solid, shiny consistency was reached, and I added the vanilla extract.

Step 11:

To finish, I filled a pastry bag fitted with a fluted nozzle with the meringue; I used to decorate cupcakes.

THESE CUPCAKES LOOK ABSOLUTELY DELICIOUS!!! DEFINITELY EASY TO MAKE, AND THEY ARE SUPER CUTE, EVERYONE WILL LOVE THEM!!