Introduction
There’s something timeless and heartwarming about the classic campfire treat—S’mores. Combining gooey marshmallows, rich chocolate, and crunchy graham crackers, S’mores have been a favorite for generations. Now imagine that same delicious flavor baked into soft, moist cupcakes. Hershey’s S’mores Cupcakes bring the joy of the great outdoors straight into your kitchen, offering a fun and creative twist on a beloved dessert. Whether you’re baking for a family gathering, a themed party, or just because, these cupcakes are sure to be a hit.
The History
S’mores trace their origins back to the early 1900s in the United States. The name is believed to come from the phrase “some more,” as people often can’t stop at just one. The first known published recipe appeared in a Girl Scout publication in 1927. Since then, S’mores have become a staple of camping trips and bonfires across America. Taking inspiration from this nostalgic treat, bakers began experimenting with new ways to enjoy its iconic trio of flavors—leading to creations like Hershey’s S’mores Cupcakes. These cupcakes capture the essence of S’mores without the need for a fire pit, making them perfect for any season or occasion.
Ingredients Breakdown
- All-Purpose Flour: Provides structure and lightness to the cupcake.
- Baking Powder: Helps the cupcakes rise and stay fluffy.
- Salt: Balances the sweetness and enhances other flavors.
- Cocoa Powder: Adds deep chocolate flavor to the batter.
- Granulated Sugar: Sweetens the cupcakes and helps create a tender crumb.
- Butter: Adds richness and moisture.
- Eggs: Bind the ingredients together and add volume.
- Milk: Keeps the batter smooth and moist.
- Vanilla Extract: Enhances the overall flavor profile.
- Graham Crackers: For the crust and garnish, providing that classic S’mores crunch.
- Hershey’s Milk Chocolate Bars: The star ingredient that delivers that signature chocolatey center.
- Marshmallow Fluff: Mimics the gooey texture of a toasted marshmallow.
- Unsalted Butter (for topping): Adds creaminess to the frosting.
- Powdered Sugar: Sweetens and thickens the frosting.
- Heavy Cream: Makes the frosting silky and spreadable.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Prepare the graham cracker crust: Crush 4 graham crackers into fine crumbs. Mix with 2 tablespoons melted butter and press into the bottom of each liner. Bake for 5 minutes, then set aside.
- In a medium bowl, whisk together 1/2 cup cocoa powder, 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In another bowl, beat 1 cup granulated sugar and 1/2 cup softened butter until light and fluffy. Add 2 large eggs, one at a time, mixing well after each addition.
- Add dry ingredients alternately with 1/2 cup milk and 1 teaspoon vanilla extract, beginning and ending with the dry mixture. Mix until just combined.
- Spoon batter over the cooled crusts, filling each about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- While cupcakes cool, prepare the marshmallow frosting: In a bowl, combine 1 cup marshmallow fluff, 1/4 cup unsalted butter, 1 tablespoon milk, and 1/2 teaspoon vanilla. Beat until smooth. Add 1 1/2 cups powdered sugar and 1–2 tablespoons heavy cream to reach desired consistency.
- Frost cooled cupcakes. Top each with a small piece of Hershey’s chocolate and a mini graham cracker square.
Tips
- Make sure the graham cracker crust cools completely before adding the batter to avoid sinking.
- For extra gooey frosting, toast the tops lightly with a kitchen torch.
- If using store-bought marshmallow fluff isn’t your style, try making homemade marshmallow frosting for a richer taste.
- Use room temperature eggs and butter for a smoother batter and better rise.
- Don’t overmix the batter—it can lead to dense cupcakes.
Variations and Customizations
- Different Chocolates: Swap Hershey’s milk chocolate for dark, white, or even peanut butter cups.
- Gluten-Free Option: Use gluten-free flour and graham crackers for those with dietary restrictions.
- Mini Cupcakes: Make bite-sized versions by reducing bake time to 12–14 minutes.
- Layered Twist: Swirl a spoonful of Nutella or caramel sauce into the batter before baking.
- Chocolate Ganache: Replace the frosting with a simple chocolate ganache for a more decadent finish.
Health Considerations and Nutritional Value
While Hershey’s S’mores Cupcakes are undeniably indulgent, moderation is key when enjoying such treats. Each cupcake contains approximately 300–400 calories, depending on portion size and added toppings. They’re high in sugar and saturated fat due to the chocolate, frosting, and butter content. However, you can make healthier adjustments:
- Use whole wheat flour or almond flour instead of all-purpose flour.
- Substitute applesauce or mashed banana for some of the oil or butter.
- Choose low-sugar marshmallow fluff or natural sweeteners like honey or maple syrup.
- Opt for dark chocolate with higher cacao content for antioxidants.
These swaps can reduce calories and improve nutritional value while still delivering a satisfying dessert experience.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 4 graham crackers, crushed
- 2 tbsp melted butter
- 12 Hershey’s Milk Chocolate bars (small squares)
- 1 cup marshmallow fluff
- 1/4 cup unsalted butter, softened
- 1–2 tbsp heavy cream
- 1 1/2 cups powdered sugar
Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix crushed graham crackers and melted butter, pressing into each liner. Bake for 5 minutes, then cool.
- Combine flour, cocoa powder, baking powder, and salt in a bowl.
- Beat sugar and butter until fluffy. Add eggs one at a time, mixing well.
- Alternate adding dry ingredients and milk/vanilla to the wet mixture.
- Fill each cupcake liner 3/4 full and bake for 18–20 minutes.
- Let cupcakes cool completely before frosting.
- Beat marshmallow fluff, butter, milk, and vanilla. Add powdered sugar and cream to reach desired texture.
