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Hershey’s S’mores Cupcakes

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These Hershey’s S’mores Cupcakes bring together all the campfire favorites—graham cracker, chocolate, and marshmallow—in a delightful cupcake form. Moist chocolate cupcakes are topped with toasted marshmallow frosting and a Hershey’s chocolate square inside for a nostalgic s’mores experience.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 18–20 minutes
  • Total Time: 55 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1/4 cup cocoa powder
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (or yogurt as an alternative)
  • 1/2 cup graham cracker crumbs
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 1 cup marshmallow fluff (or melted marshmallows)
  • 12 Hershey’s chocolate squares (one per cupcake)

Instructions

  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.

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days.
  • To refresh the frosting’s gooey texture, microwave cupcakes for about 5–7 seconds.
  • For a gluten-free version, use gluten-free flour and graham cracker crumbs.
  • You can freeze the cupcakes for up to 3 months. Thaw in the fridge overnight and bring to room temperature before serving.

Nutrition

Find it online: https://elladishes.com/hersheys-smores-cupcakes/