Since we first visited America three years ago my friend and I have been slightly obsessed with s’mores??- in particular the cupcake variety! So what is a smore???It is a campfire treat that consists of roasted marshmallow and a layer of chocolate sandwhiched between two pieces of a graham cracker (kind of like a digestive biscuit.)
So with my friend coming over for afternoon tea at my place to celebrate her birthday, I decided to FINALLY make these cupcakes.
That said, it wasn’t all smooth sailing. There is no such thing as a lactose free digestive biscuit. My original plan had been to put a full cookie at the base of my cupcake, but this wasn’t going to happen! Instead I grabbed some chocolate chip cookies and decided to blend them and sprinkle them in the batter.?? The issue? The crunch didn’t quite come through. You could taste that there was something different in that section, but not the cookie.
Second issue? I wanted a bit of extra marshmallow hit so I pushed marshmallow into the batter. When it cooked though they melted! So while the marshmallow flavour was present in the cupcake… it was more as a sticky, slightly sweeter chocolate cupcake.
But despite things not working out as I had hoped, these were pretty damn awesome! Almost nothing is better than a marshmallow frosting, and these were rich, sticky, sweet and chocolatey. I wont admit to how many of these I ate… but I will say that it was disgraceful!
S’mores are something that I genuinly wish we had here when I was a kid – if you thought roasting a marshmallow around the campfire was fun – add in melty chocolate and cookie to that! yummmmm!
PS – if you want to look weird – take a cupcake outside and photograph it.
??2/3 cup all purpose flour
2 ?? tbsp cocoa powder
?? tsp baking power
?? tsp salt
3 oz bittersweet chocolate, chopped
?? cup plus 3 tbsp unsalted butter, cut into pieces
?? cup plus 2 tbsp sugar
3 large eggs at room temperature
1 tsp vanilla extract
4 cookies (I used chocolate chip), blended
Position a rack in the middle of the oven and preheat to 170C. Line a standard muffin tin with paper liners.
In a bowl, whisk together the flour, cocoa, baking powder and salt. Place the chocolate and butter in a large heatproof bowl set over (but not touching) simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan; let the mixture cool to room temperature.
Using a wooden spoon, stir the sugar into the chocolate mixture until combined.?? Stir in the eggs, one at a time, beating until combined after each addition, and then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix.
Place a tablespoon of mixture in the bottom of each of the prepared muffin tins. Cover with a sprinkling of cookie crumbs. Cover with mixture, until about three-fourths full. Place a marshmallow on top of the mixture, and push into the batter.
Bake until a toothpick inserted into the centre of a cupcake comes out clean, 22-24 minutes. Let the cupcakes cool in the pan for about 5minutes. Transfer the cupcakes to a wire rack and cool completely, about 1 hour.
2 large egg whites
1 cup sugar
6 tbsp water
1 tbsp light corn syrup
?? tsp cream of tartar
1 cup miniature marshmallows
1 tsp vanilla extract??
In a large, clean, heatproof bowl, combine the egg whites, sugar, water, corn syrup, tartar and salt. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the mixture until it is very warm and soft peaks form. Reduce the mixer to low and add in the marshmallows and vanilla. Continue beating until the marshmallows melt and the frosting is completely smooth.??
Sprinkle with crumbled cookies on top.