If a s’more suddenly s’morphed into a cupcake, you’d have eye-catching, mouthwatering HERSHEY'S S’mores Cupcakes. It’s like a superhero’s transformation, with all the good s’more ingredients you know and love just reimagined into a powerfully delicious new force for goodness.
Heat convection oven to 300°F (standard oven: 350°F). Line muffin pans (2-1/2 inches in diameter) with paper baking cups.
Prepare GRAHAM CRACKER CRUST: Stir together graham cracker crumbs, sugar and melted butter in large bowl. Press heaping tablespoon mixture onto bottom of each paper baking cups.
Prepare CUPCAKES: Using wire whisk, stir together Chopped HERSHEY'S Milk Chocolate Bars, butter and boiling water in 8-cup measuring cup until chocolate is melted. Set aside. Blend together flour, sugar, HERSHEY'S Cocoa, baking soda and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add chocolate mixture, continue mixing on low speed until well blended. Add eggs, sour cream and vanilla, mixing until fully incorporated. Using #24 scoop, deposit batter into prepared baking cups (2/3 full).
Bake 23 to 28 minutes* or until wooden pick inserted in center comes out clean. Cool completely in pans on wire rack.
Prepare MARSHMALLOW FROSTING: Mix butter and shortening in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add marshmallow creme, mixing until well blended. Gradually add powdered sugar and vanilla, mixing until spreading consistency. Frost cupcakes. Sprinkle each cupcake with additional graham cracker crumbs. Garnish with additional Chopped HERSHEY'S Milk Chocolate Bars.
Step 4: If using convection oven, rotate pans one-half turn (180°) after 13 minutes of baking.