hersheys

These are the perfect s’mores cupcakes: a graham cracker base, soft and decadent chocolate cake, gooey Hershey’s chocolate buttercream center, and toasted marshmallow frosting.

Gooey Chocolate S’mores Cupcakes

Hershey's Bars (3 ounces of chocolate)

unsalted butter

graham cracker crumbs ((2 1/2) graham crackers)

(30 grams) all-purpose flour

(25 grams) brown sugar

(1.5 ounces) melted butter

(1.5 ounces) semi-sweet chocolate (chopped (high-quality chips are fine))

vegetable oil

(60 grams) all-purpose flour

(20 grams) unsweetened cocoa powder (sifted)

baking powder

baking soda

salt

(100 grams) granulated sugar

vanilla extract

buttermilk

coffee

Start the buttercream about an hour before you are ready to make your cupcakes. In a small saucepan, over medium heat, melt together butter and chocolate until completely melted. Stir together and then remove from heat.

Allow to cool on the counter for 10 minutes before placing in the refrigerator until solid, about 1 hour.

Start Chocolate Buttercream

Preheat oven to 350° Line cupcake pan with grease-proof liners.

In your food processor, pulse graham cracker pieces until they are a fine crumb. Add in flour and sugar and pulse until combined. Drizzle in butter and continue to process until completely incorporated. If you don't have a food processor, you can crush the graham crackers with a rolling pin in a plastic bag and mix everything in a bowl.

Divide graham cracker mixture between cupcakes cups, a little less than one tablespoon per cup, and use your fingers or a shot glass to press mixture down firmly.

Bake for 5 minutes until tops look set.

Graham Cracker Layer

In a medium microwave-safe bowl, microwave butter until almost completely melted. Add chocolate and oil and microwave for 30 seconds. Stir. Microwave for an additional 15 seconds if necessary, until chocolate is completely melted. Stir until well-combined and set aside to cool.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together sugar, eggs, and vanilla extract. Whisk in cooled chocolate mixture. (It can be warm, but if it is hot to the touch, set aside for another couple of minutes. You don't want to scramble the eggs!)

Whisk in half of the flour mixture until just combined. Add all of the buttermilk and mix. Whisk in the last of the flour, mixing until just combined.

Whisk in the coffee (or water). The batter will be thin and runny. It's supposed to look like that.

Fill cupcake tins just under 3/4 of the way full (if you transfer the batter to a liquid measuring cup first, it makes filling easier). Don't overfill--you might have a tiny bit of batter left over.

Bake for 15-18 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.

Take chocolate frosting mixture out of the refrigerator and set on the counter to soften while your cupcakes cool.

Cupcakes

Allow cupcakes to cool completely, about half an hour. Once cupcakes are cool, use a handheld electric mixer, or scoop softened chocolate mixture into the bowl of your stand mixer and use the whisk attachment, to whisk mixture on medium-high until light in color, about 2 minutes.

Using a serrated knife with a sharp tip, cut a cone-shaped piece out of the center of each cupcake. You don't have to be neat about it, and you can discard (or eat) &nbsp;the cone.

Transfer chocolate frosting to a plastic bag by placing the bag over an empty cup and scooping the mixture inside. Seal bag and snip off one of the corners. Use the bag to "pipe" chocolate mixture into the cupcakes and fill to the top.

Make marshmallow frosting and top cupcakes with big swirls using a piping bag.

Turn broiler on high and place cupcakes on a tray in the oven. Watch closely and do not walk away from the oven. Leave cupcakes in just long enough to toast the marshmallow frosting, 2 to 4 minutes.

Finish Chocolate Filling and Assemble

Baking a homemade chocolate cake from scratch is easier than you think. And when you're baking a HERSHEY'S chocolate cake, it's more satisfying, too.

HERSHEY'S "Perfectly Chocolate" Chocolate Cake | Recipes

sugar

all-purpose flour

HERSHEY'S Cocoa

1-1/2 tsps baking powder

1-1/2 tsps baking soda

eggs

milk

tsps vanilla extract

water

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/2-perfectly-chocolate-chocolate-cake.jpg

hershey’s perfectly chocolate chocolate cake

Step 1

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Step 2

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Step 3

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with &quot;Perfectly Chocolate&quot; Chocolate Frosting.

Who isn’t a fan of “PERFECTLY CHOCOLATE” frosting? With the help of HERSHEY’S Cocoa and a few other simple ingredients, homemade chocolate frosting never tasted so delicious. This quick and easy chocolate frosting recipe is simple to follow, even for the smallest helpers in your kitchen.

"Perfectly Chocolate" Chocolate Frosting | Recipes

butter

tsp vanilla extract

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/1-perfectly-chocolate-chocolate-frosting.jpg

perfectly chocolate chocolate frosting

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla.

Here's a dessert hack you don't want to miss: Mix together melted chocolate, marshmallow and crushed graham crackers. Then serve in a waffle cone. The ice cream cone will keep your hands clean and add a sweet, flavorful crunch. This unique treat is perfect for parties and backyard barbecues.

HERSHEY'S S'mores in a Cone | Recipes

graham cracker sheet

HERSHEY'S Milk Chocolate Bar (1.55 oz)

marshmallows

waffle ice cream cone

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/391-smores-in-a-cup.jpg

HERSHEY'S S'mores in a Cone

Heat oven to 350°F.or heat grill. Break graham cracker and milk chocolate bar into small pieces (about 1/4 to 1/2 inch). Add marshmallows; stir to mix.

Fill ice cream cone with graham cracker mixture. (Mixture will completely fill cone). Wrap filled cone tightly with foil.

Bake 10 to 12 minutes or place on rack of grill until very warm. Cool about 2 minutes; unwrap cone. One s'mores cone.

Hot cocoa requires no introduction, and with HERSHEY’S Perfectly Chocolate Hot Cocoa, it’s all in the name. Try this quick and easy recipe using HERSHEY’S cocoa to serve up to six friends or family members their own cup of sweet, creamy hot chocolate in just 25 minutes.&nbsp;Looking to mix it up even more? Make cinnamon, mint or mocha cocoa with super simple recipe variations that involve just one extra ingredient each.&nbsp;Whether you’ve been making your own desserts and beverages for years or want to start your journey with hot cocoa, you’ll have the perfect winter treat in no time with a cup of this creamy, chocolaty delight.

HERSHEY'S Perfectly Chocolate Hot Cocoa | Recipes

milk (1 qt)

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/11-hersheys-perfectly-chocolate-hot-cocoa.jpg

hersheys perfectly chocolate hot cocoa

Mix sugar, cocoa and salt in medium saucepan; stir in water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes.

Add milk; stir and heat until hot. Do NOT Boil. Remove from heat; add vanilla. Beat with whisk until foamy. About six 6-ounce servings.

A moist and magical buttermilk chocolate cake recipe that will have your friends demanding seconds. Customize this black magic cake by using different cake and bundt pans or by adding a quick buttercream icing.

Black Magic Cake | Recipes

tsps baking soda

tsp baking powder

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/33-black-magic-cake.jpg

Black Magic Cake

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan, two 9-inch round baking pans or one 13x9x2-inch baking pan.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.

Bake 50 to 55 minutes for fluted tube pan, 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost as desired.  

Try your hand at a fun and popular HERSHEY’S Cocoa Fudge recipe to quickly test and advance your baking skills. If you’re like most bakers, you’ll love using HERSHEY’S cocoa or HERSHEY’S SPECIAL DARK cocoa to make old-fashioned fudge with that just-right fudgy texture. Hoping for a delicious spin on this rich, chocolaty confection? Stir in some nuts or marshmallows at the right moment for an unforgettable family treat. Once this delectable cocoa fudge dessert comes out just right, sit back, relax and enjoy a bite of bliss worth every second of effort.

HERSHEY'S Rich Cocoa Fudge | Recipes

butter (1/2 stick)

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/17-hersheys-rich-cocoa-fudge.jpg

HERSHEY'S Rich Cocoa Fudge

Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan).

Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

S’mores are a campfire’s best friend, and for good reason! But you can still make these classic treats without an open flame. Stack your graham crackers, chocolate bars and marshmallows together to create s’mores of every kind. You can use HERSHEY’S SPECIAL DARK or milk chocolate bars as the center of this gooey, delicious treat. If your favorite flavor is cookies ‘n creme or chocolate with almonds, why not give those a try too. HERSHEY’S s’mores are a classic that you can create however suits your taste buds. If things get a bit sticky after your first bite, you’re doing it just right!

HERSHEY'S S'mores | Recipes

graham crackers

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/72-smores.jpg

hersheys smores

Step 1 - Microwave

Microwave Method:   Break graham crackers in half. Break chocolate bar in half; center one section on each of 2 graham cracker halves. Top each with marshmallow. Place on paper towel. Microwave at medium (50%) in 10 second intervals until marshmallow puffs. Top each with another graham cracker half; press gently. Let stand 1 minute to soften chocolate. Serve immediately.

Step 1 - Conventional method

Conventional Method: Center half of chocolate bar on each of 2 graham cracker halves. Place remaining 2 graham cracker halves on cookie sheet; top each with marshmallow. On middle oven rack, broil 30 seconds or just until marshmallows are golden brown. Immediately invert onto chocolate-topped graham crackers; press gently. Let stand 1 minute to soften chocolate. Serve immediately.

Grab a bag of your favorite HERSHEY'S chocolate chips, whether its HERSHEY'S SPECIAL DARK, semi-sweet or milk chocolate. Once you gently melt down 2 cups of chocolate chips and add a bit of butter, you can create a homemade, savory chocolate coating to make dozens of delicious desserts. Bake chocolaty truffles and chocolate covered strawberries or drizzle this decadent coating over cakes and cookies. You’ll be scraping the bowl for every last delicious ounce!

Simple Chocolate Coating | Recipes

Tbsps shortening

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/32-simple-chocolate-coating.jpg

Grab a bag of your favorite HERSHEY'S chocolate chips, whether its HERSHEY'S SPECIAL DARK, semi-sweet or milk chocolate. Once you gently melt down 2 cups of chocolate chips and add a bit of shortening, you can create a homemade, savory chocolate coating to make dozens of delicious desserts. Bake chocolaty truffles and chocolate covered strawberries or drizzle this decadent coating over cakes and cookies. You’ll be scraping the bowl for every last delicious ounce!

simple chocolate coating

Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110° F) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.

Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. *Do NOT get water in bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl.

Step 4

With fork, dip chilled centers into chocolate mixture, one at a time; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 4 dozen centers.

Advance your baking skills with this easier-than-you-think recipe for homemade German chocolate cake. Your family will be astounded you made it from scratch!

Homemade German Chocolate Cake Recipe | HERSHEY'S

tsp baking soda

tsp salt

pecan halves (optional)

sweetened condensed milk (14 oz) (not evaporated milk)

egg yolks, slightly beaten

coconut flakes

pecans chopped

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/114-german-chocolate-cake.jpg

Advance your baking skills with this expert-level German chocolate cake recipe for a sweet taste of perfection containing delectable, flavorful HERSHEY’S cocoa. Your taste testers will be astounded you created this homemade German chocolate cake from scratch when they taste the coconut pecan frosting and rich cake underneath. Once you learn how to make German chocolate cake, share some with your friends and family as dessert after dinner. You’ll likely find that they can’t stop talking about your old-fashioned German chocolate cake recipe and how fluffy and rich each slice was.

German Chocolate Cake

Heat oven to 350°F. Grease and flour three 9-inch round baking pans.

Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.

Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare Coconut Pecan Frosting; spread between layers and over top. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Make your favorite cheesecake even sweeter with HERSHEY’S cocoa swirled throughout! Sure, classic cheesecake is scrumptious, but when you add our chocolate marble cheesecake recipe to your dessert menu, you can put a twist on a tradition. Marble cheesecake uses HERSHEY’S chocolate to compliment the cream cheese base. And if you’re feeling a bit more spontaneous, prepare a chocolate crumb crust for extra decadence! Divvy out slices of cake during parties and special celebrations. Next step? Bite into the heavenly cocoa swirl flavors of Hershey’s marble cheesecake.

Chocolate Marble Cheesecake | Recipes

cream cheese (8 oz each), softened

sugar, divided

sour cream

Tbsps all-purpose flour

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/62-chocolate-marble-cheesecake.jpg

chocolate marble cheesecake

Prepare &quot;Chocolate Crumb Crust&quot;. Increase oven temperature to 450°F.

Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.

Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.

Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.

Step 5

Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake.

The easiest way to make a lot of S'mores from Delish.com. 

S'mores Bake

Cooking spray

c. marshmallows

(1.5-oz.) chocolate bars,

graham crackers,

c. semisweet chocolate chips, melted

Very easy recipe, my stepdaughter and I made it. Very fun kids activity!! Delicious as well!

This was the easiest S’mores Recipe ever!! My kids devoured it like no tomorrow! Will be making this again!

Nooooooooooooooooooo
equipmenttttttttttttttttttttt

https://streaming.hearstdigitalstudios.com/728a29f0-70fb-4553-be87-8ae440989d49/video_rover_16x9_1080p_hd_1516402248_87865.mp4

This S'mores Bake Is The Easiest Dessert You'll Ever Make

You’ll be on cloud nine when you taste this heavenly HERSHEY’S chocolate pie. It’s as rich and decadent as it looks! With HERSHEY’S SPECIAL DARK chocolate chips gently melted down to perfection, a light and airy cream fills your baked pie crust. The key to this chocolate pie is to chill it for several hours. Once it’s ready, you can get your creative juice flowing by adding whipped cream, sprinkling on mini chocolate chips or drizzling chocolate syrup over the top.

HERSHEY'S Gone to Heaven Chocolate Pie | Recipes

Tbsp vanilla extract

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips (12-oz. bag), divided

corn starch

Tbsps butter or margarine, softened

pie shell (9 inch)

whipped cream

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/8-gone-to-heaven-chocolate-pie-updated.png

You’ll be on cloud nine when you taste this heavenly HERSHEY’S chocolate pie. It’s as rich and decadent as it looks! With HERSHEY’S SPECIAL DARK Chocolate Chips gently melted down to perfection, a light and airy cream fills your baked pie crust. The key to this chocolate pie is to chill it for several hours. Once it’s ready, you can get your creative juice flowing by adding whipped cream, sprinkling on mini chocolate chips or drizzling chocolate syrup over the top.

hersheys gone to heaven chocolate pie

Bake pie shell; cool. Stir together sugar, cornstarch and salt in a 2 quart saucepan. Combine egg yolks and milk in a container with a pouring spout. Gradually blend milk mixture into sugar mixture.

Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups of chocolate chips; stir until the chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate for several hours or until chilled and firm. Garnish with whipped cream and leftover chocolate chips, if desired.

HERSHEY'S Dark Chocolate Mousse provides a delicious end-of-the-meal treat, thanks to HERSHEY'S SPECIAL DARK Cocoa. Garnish with a strawberry or raspberry for that perfect final touch. Suitable for any occasion.

Dark Chocolate Pecan Pie | Recipes

pie crust (9-inch), unbaked

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips

pecan halves

Tbsp all-purpose flour

butter (1/2 stick), softened

brown sugar

corn syrup

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/207-dark-chocolate-pecan-pie.jpg

Dark Chocolate Pecan Pie

Heat oven to 350°F. Prick bottom and sides of pie crust with fork. Press heavy-duty aluminum foil onto bottom and around side of pie crust; fill with uncooked rice or beans. Bake 10 minutes; remove foil and rice. Bake additional 7 minutes or until pale golden brown. Cool on wire rack.

Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour in medium bowl; set aside.

Beat butter and brown sugar in large mixer bowl until well blended. Add eggs, one at a time, beating well after each addition. Beat in corn syrup, vanilla and salt, beating just until blended. (Mixture may look curdled). Stir in pecan mixture. Pour mixture into baked pie crust.

Bake 45 to 50 minutes or until outer edges of pie are set and a wooden pick inserted in the center comes out with just melted chocolate. Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature or if storing longer, refrigerate. 

Brownies are hard to improve, but this recipe for caramel pecan brownies is as good as it gets. Full of pecans, caramel and HERSHEY'S Chocolate Chips, it's an easy and impressive dessert that's perfect for chocolate turtle lovers.

Brownie Caramel Pecan Bars | Recipes

Tbsps butter

HERSHEY'S Caramel Topping,

pecans (pieces)

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/363-brownie-caramel-pecan-bars.jpeg

Brownie Caramel Pecan Bars

Heat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.

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