Hershey’s Filled S’mores Cupcakes

To be true to the taste, I felt that we needed two key elements…..Toasted Marshmallows and Hershey’s Chocolate. That means that the cupcake needs to be graham cracker, filled with Hershey’s chocolate, and topped with toasted marshmallow frosting!!


  • 1/2 cup (1 stick) butter, room temperature
  • 1/3 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs, room temperature
  • 1 t pure vanilla extract
  • 1 1/4 cup flour
  • 3/4 cup finely ground graham crackers (about 6 sheets)
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/4 t cinnamon
  • 1 cup buttermilk


  1. 3/4 cup Hershey’s Chocolate Spread
  2. Yields approx 16 cupcakes
  3. Preheat oven to 350 degrees.
  4. 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.
  5. 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.
  6. Full instructions visit @sweettoothbykatrina

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