Hershey’s Filled S’mores Cupcakes

Hershey’s Filled S’mores Cupcake

Filling:

3/4 cup Hershey’s Chocolate Spread

Yields approx 16 cupcakes

Preheat oven to 350 degrees.
Using a hand or stand mixer, beat butter and sugars together, until light and fluffy. Add eggs one at a time, and then vanilla. Mix.
In a separate bowl, combine the flour, graham crackers, baking powder, baking soda, and cinnamon. Alternate adding the graham cracker mix and buttermilk to wet ingredients. Beginning and ending with he graham cracker mix.
Line a muffin pan with paper liners, bake for 18-22 minutes, or until a toothpick in the center comes out clean.
Allow the cupcakes to cool completely. Once cooled, core the cupcakes and fill with Hershey’s Chocolate Spread.

Marshmallow Frosting

2 egg whites, room temperature
1/4 cup water
1 T corn syrup
1 cup sugar
1/2 t cream of tartar
1/2 t pure vanilla extract
1 cup miniature marshmallows
1/2 sheet of graham crackers, crushed (optional garnish)
Add one inch of water to a medium saucepan. Put on medium heat.
While the water is heating, add egg whites, water, corn syrup, sugar, and cream of tartar to a mixing bowl. Whisk together.
Once the water in the saucepan is simmering, put the mixing bowl on top of it. Whisk constantly until the egg mixture is foamy and warm to the touch.
Remove from heat, and use a whisk attachment on high for about 2 minutes. Add vanilla extract and marshmallows and mix again on high until smooth and it can form a stiff peak, about 2-3 minutes.
Pipe frosting on cupcakes, and toast using a kitchen torch. If desired, top with crushed graham crackers.
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