@thebakermama: Mini Molten Chocolate S'mores Cakes 🍫🤍 Rich chocolate cake with an ooey gooey chocolate center are baked to perfection and topped with roasted marshmallow, a Hershey's Kiss and graham cracker crumbs. 😍 INGREDIENTS: Cakes: 1/2 cup (1 stick) unsalted butter 3 (1.55-ounce) Hershey’s Milk Chocolate candy bars 1/2 cup granulated sugar 1/2 cup powdered sugar 1/4 cup heavy cream 1/2 teaspoon vanilla extract 1/2 cup all-purpose flour 3 large eggs 3 large egg yolks Toppings: 1 (7-ounce) jar marshmallow creme or fluff 8 Milk Chocolate Hershey’s Kisses, unwrapped 1 tablespoon graham cracker crumbs INSTRUCTIONS: 1. Preheat oven to 400°F. Spray 8 (4-ounce) oven-safe jars or ramekins with nonstick cooking spray and arrange on a rimmed baking sheet. Set aside. 2. In a large microwave-safe bowl, microwave the butter and chocolate bars in 30-second intervals until melted, about 2 minutes, whisking at each interval. Add the sugars and whisk until well combined. Whisk in the heavy cream and vanilla. Add the flour and whisk until just combined. 3. In a separate medium mixing bowl, use a handheld mixer on high power to whisk the eggs and egg yolks until pale yellow and airy, about 5 minutes. Using a rubber spatula, fold the egg mixture into the chocolate mixture until well blended. Pour the batter into the prepared jars, filling each one almost full. 4. Bake for 15 to 18 minutes, until the cakes are set around the edges but soft and puffy in the centers. Remove the cakes from the oven and let sit for 5 minutes. Turn the oven to broil. 5. Gently scoop 3 to 4 tablespoons of marshmallow creme onto the top of each cake. Return the cakes to the oven and broil until the marshmallow creme is golden brown, about 1 minute. Immediately top each cake with a Hershey’s Kiss and a sprinkle of graham cracker crumbs. Let stand a few minutes before serving right out of the jars.

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Tuesday 22 July 2025 19:08:03 GMT