Hershey’s S’mores Cupcakes

Short description

These Hershey’s S’mores Cupcakes bring together all the campfire favorites—graham cracker, chocolate, and marshmallow—in a delightful cupcake form. I baked moist chocolate cupcakes, topped them with a toasted marshmallow frosting, and nestled a Hershey’s chocolate square inside to recreate that nostalgic s’mores experience in every bite.

Why I Love This Recipe

I love these cupcakes because they capture the cozy essence of s’mores without needing a fire or outdoor setup. They’re perfect for gatherings, movie nights, or whenever I’m craving something sweet and comforting. The melty chocolate and fluffy marshmallow frosting always get compliments, and the graham cracker crumb adds a lovely crunch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cocoa powder

• all-purpose flour

• granulated sugar

• baking powder

• baking soda

• salt

• eggs

• milk

• vegetable oil

• vanilla extract

• sour cream (or yogurt as an alternative)

• graham cracker crumbs

• unsalted butter

• powdered sugar

• marshmallow fluff (or marshmallows melted)

• Hershey’s chocolate squares (one per cupcake)

directions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.

2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, beat eggs, sugar, milk, oil, vanilla extract, and sour cream until smooth.

4. Gradually mix the dry ingredients into the wet until just combined.

5. Stir in graham cracker crumbs for added texture.

6. Divide the batter evenly into the cupcake liners, filling each about two‑thirds full.

7. Bake for 18–20 minutes, or until a toothpick comes out clean.

8. Let cupcakes cool completely on a wire rack.

9. While cooling, prepare the frosting by creaming butter until smooth, then beating in powdered sugar and marshmallow fluff until light and fluffy.

10. Once cupcakes are cool, pipe or spread the marshmallow frosting on top.

11. Using a kitchen torch or broiler, toast the frosting until golden.

12. Gently press a Hershey’s chocolate square into the center of each cupcake so it melts slightly.

Servings and timing

I yield 12 cupcakes.

• Prep time: 15 minutes

• Bake time: 18–20 minutes

• Cooling & decorating time: 20 minutes
  Total time: approximately 55 minutes

Variations

• Peanut butter twist: Stir a spoonful of peanut butter into the frosting for a nutty flavor.

• Salted caramel drizzle: Once frosted, drizzle cupcakes with caramel sauce and sprinkle with a pinch of sea salt.

• Mini marshmallows: Top with mini marshmallows before toasting instead of piping frosting for a rustic look.

• White chocolate version: Swap Hershey’s milk chocolate squares with white chocolate for a sweeter touch.

• Gluten‑free option: Use a gluten‑free flour blend and GF graham cracker crumbs to make them gluten‑friendly.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them for up to 5 days—just bring them to room temperature before serving. To refresh the frosting’s gooey texture, I quickly microwave each cupcake for about 5–7 seconds.

FAQs

1. Can I make these ahead of time?

Yes—I can bake the cupcakes up to two days in advance and store them in an airtight container. I frost and toast them just before serving for best freshness.

2. What can I substitute for marshmallow fluff?

I often melt mini marshmallows with a little butter over low heat until smooth, then beat until fluffy. It works just as well in the frosting.

3. Can I freeze these cupcakes?

Absolutely. I wrap cooled, frosted cupcakes individually in plastic wrap and freeze them for up to 3 months. I thaw them overnight in the fridge and let them come to room temp before serving.

4. Do I have to use Hershey’s chocolate squares?

No, I don’t—feel free to swap in dark chocolate, milk chocolate, or even flavored chocolate squares depending on your preference.

5. Can I make a larger batch?

Sure! I double or even triple the recipe easily by using two or three muffin pans and adjusting the baking time by a couple of minutes if needed.

Conclusion

These Hershey’s S’mores Cupcakes are a fun twist on a beloved classic—the perfect handheld dessert that combines crunchy, gooey, and chocolatey all in one. I love how versatile they are with different variations and how easy they are to enjoy anytime, anywhere. They always bring a smile, and I hope they’ll do the same for anyone who bakes them.

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