Perfect S’mores Cupcakes

delicious chocolate cupcakes with a graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache.

Perfect S’mores Cupcakes

For the crust:
  1. 1 1/3 cup graham crackers crumbs
  2. 5 Tablespoon sugar
  3. 5 Tablespoon unsalted butter-melted

For chocolate cupcakes:
  1. 1 cup sugar
  2. 3/4 cup plus 2 tablespoons all-purpose flour
  3. 6 tablespoons Hershey’s Cocoa powder
  4. 3/4 teaspoon baking powder
  5. 3/4 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1/2 cup milk- room temperature
  8. 1/2 cup vegetable oil
  9. 1 large egg-lightly beaten
  10. 1 teaspoon vanilla
  11. 1/2 cup boiling water

For marshmallow filling:
  1. 2 egg whites
  2. 1/2 cup sugar
  3. 1/4 teaspoon cream of tarter
  4. 1 teaspoon vanilla

For milk chocolate ganache:
  1. 1 cup heavy whipping cream
  2. 10 oz. milk chocolate-finely chopped
  3. 1/2 Tablespoon vegetable oil

To make the crust:
  • Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.
  • In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
  • 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:
  • In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt.
  • 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)
  • 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).