HERSHEY S’MORES CUPCAKES

To Make this Recipe You’Il Need the following ingredients:

You’ll Need:

*FOR THE CRUST:
•1-1/3 C. Graham crackers crumbs.
•5 Tbsps. Sugar.
•5 Tbsps. Unsalted butter-melted.
*FOR CHOCOLATE CUPCAKES:
•1 C. Sugar.
•3/4 C. plus 2 Tbsps. All-purpose flour.
•6 Tbsps. Hershey’s Cocoa powder.
•3/4 Tsp. Baking powder.
•3/4 Tsp. Baking soda.
•1/2 Tsp. Salt.
•1/2 C. Milk- room temperature.
•1/2 C. Vegetable oil.
•1 Large egg-lightly beaten.
•1 Tsp. Vanilla.
•1/2 C. Boiling water.
*FOR MARSHMALLOW FILLING:
•2 Egg whites.
•1/2 C. Sugar.
•1/4 Tsp. Cream of tarter.
•1 Tsp. Vanilla.
*FOR MILK CHOCOLATE GANACHE:
•1 C. Heavy whipping cream.
•10 Oz. Milk chocolate-finely chopped.
•1/2 Tbsp. Vegetable oil.

How to Make:

*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 & melted butter and mix well with a fork.
3-Press about 1-1/2 Tbsps. of the mixture into the bottom of each CUPCAKE liners and bake 6Mins, then set aside to cool.
*TO MAKE THE CUPCAKE:
1-In a large bowl combine cocoa, sugar, flour, baking powder, baking soda & salt.
2-Add oil, milk, egg, and vanilla…Beat for 2Mins 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 to 25Mins…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 Tbsp. 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.

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