I thought I’d upload a quick little blog post sharing one of my all time favourite cupcake recipes! Back when I was running my food blog, these cupcakes were an absolute hit! The TODAY newspaper in america even featured them! 😀
So, lets get straight in with the good stuff! These cupcakes a moist, fluffy, decadent and oozing with mouthwatering flavours. There is a buttery biscuit base, topped with a delicious chocolate cupcake and served with a toasted marshmallow meringue frosting! mmmmm.
The great thing about this recipe is that its quick, simple and will definitely impress whoever you present these to.
This recipe is split up into 3 different components, the base, the cupcake and finally the marshmallow meringue frosting.
This component is without any doubt the simplest of the three, in a bowl mix together your crumbed biscuits and melted butter and stir until combined. Once this is done, fill a lined cupcake tray with the mixture, creating a 2-3cm thick base. Pop the tray into a preheated oven of 180 degrees and allow to bake for 5 minutes.
The method for these cupcakes are very simple, in a separate heatproof bowel, add the cocoa powder, brown sugar and boiling water and stir until dissolved. Place aside to slightly cool as you get on with the rest of the batter.
In a seperate bowel, cream the butter, caster sugar and vanilla together until pale and fluffy. Add in both eggs and continue to beat until the mixture is fluffy, once this is done add in the remaining dry ingredients (flour and baking soda) and stir until well combined.
Lastly, pour in the cocoa mixture from the other bowl and fold together.
Fill the lined cupcake trays with the biscuit base and bake in a preheated oven of 180 degrees for 18-20 minutes.
Mmmmm, now for the irresistibly delicious part of these cupcakes. Over a high heat, add sugar, water and cream of tartar into a saucepan and dissolve. Once the sugar has dissolved, bring to a boil and then reduce to a low heat and allow the mixture to simmer 3 minutes.
In a bowl add the egg whites and beat using an electric mixer until soft peaks start to form, while you’re beating slowly add the sugar mixture into the bowl and beat until thick and glossy.
Set aside, while your cupcakes cool completely.
On a lined baking tray place some marshmallows down and put them into the broil/grill for 15-50 seconds or until the tops have become toasted and brown.
To assemble the cupcakes, top the cupcakes with the marshmallow meringue frosting, 2-3 toasted marshmallows and an optional drizzle of chocolate!
And there you have it, a delicious and decadent S’mores cupcake recipe.
If you have any recipe suggestions or requests, feel free to leave me a comment below!
- 1/2 cup (50 grams) beat quality cocoa powder (sifted)
- 1/2 cup (100 grams) dark brown sugar
- 1 cup (250ml) boiling water
- 125 grams unsalted butter, softened
- 3/4 cup (225 grams) self-raising flour (sifted)
- 1/2 tsp bicarbonate of soda
- 2 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups of crushed graham crackers (OR, any type of digestive biscuit you have available in your country)
- 70 grams (5 tbsp) unsalted butter, melted
- 1 cup (220 grams) caster sugar
- 1/4 cup (60ml) water
- 1/4 tsp cream of tartar
- 3 egg whites
- 3 standard sized marshmallows per cupcake
- 1/4 cup of milk chocolate (melted and drizzled)
- 1. Crush graham crackers (or subsitute) until they resemble a fine crumb
- 2. Add crumbs and melted butter together in a bowl and mix until well combined.
- 3. Line a cupcake tray and take1. a heaped tablespoon of the buttery crumb mixture into each of the cupcake liners. Use the back of the spoon to flatten biscuit base down.
- 4. Bake in the oven for 5 minutes to set at 180 degrees
- 1. In a bowl combine cocoa powder, brown sugar and boiling water and mix until dissolved.
- 2. In a seperate bowl, cream the butter, casrer sugar and vanilla until pale, light and fluffy.
- 3. Add in both eggs and continue to beat the mixture until fluffy.
- 4. Mix in your remaining dry ingredients (flour and baking soda) until well combined.
- 5. Mix in your cocoa mixture and fold until everything is mixed together.
- 6. Pour the batter on top of the baked biscuit base lined cupcakes and bake for roughly 18-20 minutes, or until cooked when tested with a skewer.
- 1. Add the sugar, water and cream of tartar in a saucepan over a high heat and stir until sugar is dissolved.
- 2. Bring to the boil, then reduce to a low heat and allow mixture to simmer for 3 minutes.
- 3. Place the egg whites in a bowl and using an electric mixer, beat until soft peaks form.
- 4. While bearing, gradually add the sugar mixture into the egg whites until thick and glossy.
- 1. Turn the oven over to broil or turn on the grill
- 2. Place marshmallows on a lined baking tray and place them in the oven/grill
- 3. Allow marshmallows to toast and turn golden brown. This will take anywhere between 15-50 seconds. It is important to keep an eye on them as they will burn very quickly.
- 1. Once the cupcakes have cooled, frost them with the marshmallow meringue frosting.
- 2. Add 2-3 toasted marshmallows on top of the frosting
- 3. (optional) drizzle some melted chocolate over your cupcakes!
- 4. ENJOY!