Hershey’s S’mores Cupcakes
Calling all campfire treat lovers! This recipe for Hershey’s S’mores Cupcakes captures all the nostalgia and flavor of a classic s’more in a convenient and portable cupcake.
These cupcakes feature a moist chocolate cake base studded with an optional graham cracker crust for a delightful textural contrast.
The decadent marshmallow fluff frosting is light and airy, and can be easily torched for a touch of caramelized sweetness. Top it all off with chopped Hershey’s chocolate bars and mini marshmallows for an irresistible finish.
This recipe is perfect for birthday parties, bake sales, or simply satisfying your s’mores cravings indoors. It’s easy to follow and uses readily available ingredients.
So ditch the campfire and preheat your oven – these Hershey’s S’mores Cupcakes are sure to be a hit! <3
Questions I often get asked about this recipe:
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Can I use a different type of chocolate for the frosting or ganache
Yes, you can use milk chocolate, dark chocolate, or even white chocolate.
I don’t have any marshmallows. Can I use something else for the filling or topping?
Yes, you could use a dollop of chocolate hazelnut spread or chopped nuts for the filling, and crushed cookies or sprinkles for the topping.
I’m not a fan of marshmallow fluff. Is there another frosting option?
Yes, you could use a traditional chocolate buttercream frosting or a whipped cream frosting.
I don’t have buttermilk. Can I use regular milk?
Yes, you can use regular milk with 1 tablespoon of vinegar or lemon juice added to it to create a buttermilk substitute.
My cupcakes aren’t rising. What did I do wrong?
There are a few reasons why cupcakes might not rise. Make sure you’re using fresh baking powder and soda, and that you’re not over mixing the batter.
How can I tell if my cupcakes are done baking?
A toothpick inserted into the center of a cupcake should come out clean when the cupcakes are done.
Can I make this recipe into a cake?
Yes, you can! Just use a 9×13 inch baking pan and adjust the baking time accordingly.
What you need to make Hersey’s S’mores Cupcakes:
For the Graham Cracker Crust:
5 tablespoons unsalted butter, melted
5 tablespoons granulated sugar
1 ⅓ cups graham cracker crumbs
For the Chocolate Cupcakes:
1 ½ cups (300g) all-purpose flour
¾ cup (60g) unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (240ml) milk
½ cup (120ml) boiling water
For the Marshmallow Fluff Frosting:
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
¼ teaspoon cream of tartar
3 large egg whites
½ cup granulated sugar
1 teaspoon vanilla extract
For the Chocolate Ganache:
8 ounces semisweet chocolate, chopped
1 cup (240ml) heavy whipping cream
For the Toppings (optional):
Hershey’s Milk Chocolate bars, chopped or mini kisses
Mini marshmallows
How to make it:
Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
Optional Graham Cracker Crust: In a medium bowl, combine melted butter, sugar, and graham cracker crumbs. Mix well and press a thin layer into the bottom of each cupcake liner. Bake for 5 minutes, then let cool slightly.
Chocolate Cupcakes: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients.
Mix until just combined, then stir in boiling water. Batter will be thin. Divide batter evenly among prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
Marshmallow Fluff Frosting: In a heatproof bowl set over a pot of simmering water (not boiling), whisk together egg whites, cream of tartar, and ½ cup granulated sugar until sugar dissolves and mixture is foamy and reaches 160°F (71°C) on a candy thermometer.
Remove bowl from heat and transfer mixture to a stand mixer fitted with the whisk attachment. Beat on high speed for 7-8 minutes, or until stiff peaks form. Reduce speed to low and gradually add powdered sugar.
Once all the sugar is incorporated, increase speed to high and beat for another 2-3 minutes, until frosting is light and fluffy. Beat in vanilla extract.
Chocolate Ganache: In a small saucepan, heat heavy whipping cream over medium heat until simmering.
Remove from heat and pour over chopped chocolate. Let sit for 5 minutes, then whisk until smooth and glossy. Let ganache cool slightly before using.
Frost cupcakes with marshmallow fluff frosting. Top with chopped Hershey’s chocolate bars, mini marshmallows, or a drizzle of chocolate ganache (optional).
Tips:
For a richer chocolate flavor in the cupcakes, substitute strong coffee for the boiling water.
To toast the marshmallow frosting, use a kitchen torch to lightly brown the peaks after frosting the cupcakes.
Let cupcakes cool completely before frosting to prevent the frosting from melting.
Store cupcakes in an airtight container at room temperature for up to 3 days.
Latest Reviews:
These cupcakes were a hit at my son’s birthday party! The graham cracker crust added a nice crunch and the marshmallow frosting was light and fluffy. I even torched the tops for a fun campfire effect. The kids loved them! Gene D.
I’m not usually a baker. But this recipe was so easy to follow. The cupcakes turned out moist and delicious, and the frosting was surprisingly simple to make. I skipped the ganache, but the chopped Hershey’s bars on top were a perfect touch. Definitely will be making these again! Marie C.
These cupcakes are the ultimate indulgence! The chocolate cake is rich and decadent, and the marshmallow frosting is like a dream. I loved the contrasting textures between the crust and the cake. A little messy to eat, but totally worth it! Jessica L.
Printable Recipe:
Hershey's S'mores Cupcakes
These cupcakes capture all the flavors of a classic s'more treat in a delicious and portable package!
Ingredients
- For the Graham Cracker Crust (optional):
- 5 tablespoons unsalted butter, melted
- 5 tablespoons granulated sugar
- 1 ⅓ cups graham cracker crumbs
- For the Chocolate Cupcakes:
- 1 ½ cups (300g) all-purpose flour
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) milk
- ½ cup (120ml) boiling water
- For the Marshmallow Fluff Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¼ teaspoon cream of tartar
- 3 large egg whites
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 8 ounces semisweet chocolate, chopped
- 1 cup (240ml) heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Optional Graham Cracker Crust: In a medium bowl, combine melted butter, sugar, and graham cracker crumbs. Mix well and press a thin layer into the bottom of each cupcake liner. Bake for 5 minutes, then let cool slightly.
- Chocolate Cupcakes: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, then stir in boiling water. Batter will be thin. - Divide batter evenly among prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
- Marshmallow Fluff Frosting: In a heatproof bowl set over a pot of simmering water (not boiling), whisk together egg whites, cream of tartar, and ½ cup granulated sugar until sugar dissolves and mixture is foamy and reaches 160°F (71°C) on a candy thermometer.
- Remove bowl from heat and transfer mixture to a stand mixer fitted with the whisk attachment. Beat on high speed for 7-8 minutes, or until stiff peaks form. Reduce speed to low and gradually add powdered sugar.
- Once all the sugar is incorporated, increase speed to high and beat for another 2-3 minutes, until frosting is light and fluffy. Beat in vanilla extract.
- Chocolate Ganache (optional): In a small saucepan, heat heavy whipping cream over medium heat until simmering. Remove from heat and pour over chopped chocolate. Let sit for 5 minutes, then whisk until smooth and glossy. Let ganache cool slightly before using.
- Frost cupcakes with marshmallow fluff frosting. Top with chopped Hershey's chocolate bars, mini marshmallows, or a drizzle of chocolate ganache (optional).
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