S’mores Cupcakes

EnjoThis is kinda my version of s’mores.. well the part of india i live in is hot almost the whole year.. and noone really does all the campfire stuff hahaha its way too hot for that! also we don’t get graham crackers or atleast I have never found them here myself. So i used digestive biscuits instead. 
The cupcake’s got a digestive biscuit base, with a chocolate cake and a toasted marshmallow frosting… Just a bite of everything in a cupcake to remind you of s’mores…

Biscuit base

  • ​Digestive biscuits – 200gm
  • Butter – 100gm

Chocolate cupcakes (makes 12 standard cupcakes)

  • Flour – 120gm 
  • Butter – 100gm
  • Sugar -100gm 
  • Eggs – 2 large 
  • Cocoa powder – 60gm
  • Expresso powder – 2 teaspoons (optional) 
  • Melted Dark Chocolate – 50gm 
  • Baking powder – 1 teaspoon 
  • Hot water – 125ml 

Marshmallow Frosting:

  • Egg whites – 3 
  • Caster sugar – 350gm 
  • Water – 125ml
  • Lemon juice – 1 teaspoon
  • Vanilla extract – 1 teaspoon

Biscuit Base: 

  • In a muffin tin, liner the cupcake liners. 
  • Crush or blitz the digestive cookies, almost finely and melt the butter in a sauce pan. 
  • In a small bowl, mix the crushed/ powdered digestive biscuits and melted butter well. 
  • Scoop a spoonful or more in the liner and using the back of a rolling pin, softly compress it to form a firm base. make sure to have a decent thickness. 

Chocolate cupcake:

  • Preheat the oven to 180 degrees celsius. 
  • In a large bowl, cream the butter and sugar until light and fluffy. 
  • Beat in one egg at a time. 
  • Add the Vanilla, expresso powder and the melted chocolate. 
  • Sift in the flour, cocoa and baking powder. Add the hot water and mix until completely incorporated. 
  • Pour in the cupcake batter on top of the biscuit base in the cupcake liner to about 2/3rd of the liner. 
  • Bake for 20 minutes, check from about 18 minutes to see if completely baked. 
  • Once baked, let it cool.

Marshmallow Frosting: 

  • In a large glass/ steel bowl, add the egg whites and lemon juice and whip the egg whites until almost stiff peaks. 
  • In a heavy bottom sauce pan, add water and sugar and heat it on low-medium heat until the sugar is completely dissolved. 
  • Pour the sugar syrup slowly into the bowl of whipped egg whites and whip until stiff peaks are formed (It takes approx 10 minutes of whipping with a hand mixer) 
  • Add the vanilla and whip for another 30 seconds. 

Frost on the Cooled cupcakes and torch it with a kitchen torch or you can keep it in the oven on high heat (from top) for 30 seconds. 


Happy Baking 

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