PERFECT S’MORES CUPCAKES DELICIOUS
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.
Prep
Time : 1 hour 15 mins
Cook
Time : 25 mins
Total
Time : 1 hour 40 mins.
Servings : 16
INGREDIENTS
For the crust
·
1
1/3 cup graham crackers crumbs
·
5
Tablespoon sugar
·
5
Tablespoon unsalted butter-melted
For chocolate cupcakes
·
1
cup sugar
·
3/4
cup plus 2 tablespoons all-purpose flour
·
6
tablespoons Hershey’s Cocoa powder
·
3/4
teaspoon baking powder
·
3/4
teaspoon baking soda
·
1/2
teaspoon salt
·
1/2
cup milk- room temperature
·
1/2
cup vegetable oil
·
1
large egg-lightly beaten
·
1
teaspoon vanilla
·
1/2
cup boiling water
For marshmallow filling
·
2
egg whites
·
1/2
cup sugar
·
1/4
teaspoon cream of tarter
·
1
teaspoon vanilla
For milk chocolate ganache
·
1
cup heavy whipping cream
·
10
oz. milk chocolate-finely chopped
·
1/2
Tablespoon vegetable oil
INSTRUCTIONS
To make the crust
1. Place
rack in center of the oven and preheat the oven to 325 F, line cupcake tins
with 16 cupcake liners and set aside.
2.
In
a small bowl, combine graham cracker crumbs, sugar and melted butter and mix
well with a fork.
3. Press
about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liners
and bake 6 minutes, then set aside to cool.
To make the cupcakes
1.
In
a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt.
2.
Add
oil, milk, egg, and vanilla. Beat for 2 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
3/4 full)
3.
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 fillin).
To make marshmallow filling
1. 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 touch, then remove from heat and continue beating with the
mixer until still peaks form. At the end add vanilla and mix well.
2.
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
1.
On
a low heat in a small sauce pan melt chopped milk chocolate with 1/2 Tablespoon
vegetable oil, stirring until it’s completely smooth. Remove from heat and add
cold heavy whipping cream, stir well until it’s evenly combine. Using a spoon
spread the ganache onto the cupcakes. If the ganache is to runny place it in
the fridge briefly to set before top the cupcakes.
2.
Store
in the fridge.
Recipe from https://
omgchocolatedesserts. com
Delicious Food Recipes
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