Makes 12 | prep 30 mins | total time
For the biscuit base
- 175g digestive biscuits, crushed
- 100g butter, melted
For the chocolate sponge
- 125g soft unsalted butter, plus extra to grease
- 100g cook’s Belgian dark chocolate (72% cocoa solids), roughly chopped
- 150g caster sugar
- 2 medium eggs
- 150g self-raising flour
- ½ tsp vanilla extract
For the marshmallow icing
- 3 medium egg whites
- 150g caster sugar
- ½ tsp cream of tartar
- 50g digestive biscuits, roughly broken
- 50g cook’s Belgian dark chocolate (72% cocoa solids), melted
Make the cupcakes 2-3 days ahead; store in an airtight container, or freeze for up to 1 month. Add the icing before serving.
- Preheat the oven to 180°C, fan 160°C, gas 4 and grease a 12-hole muffin tray well.
- Combine the biscuit crumbs and the melted butter in a bowl and mix. Divide between the holes and press down with the back of a spoon. Bake for 6 minutes, then set aside.
- Melt the chocolate in a bowl over a saucepan of barely simmering water, or melt in the microwave, and stir until smooth. Remove from the heat and set aside to cool.
- Using an electric hand whisk or mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour and ¼ teaspoon salt. Fold through the creamed butter mixture with the melted chocolate and vanilla extract, until just combined.
- Spoon into the muffin tin and bake for 30-35 minutes until springy to the touch and a skewer comes out clean. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
- To make the icing, combine the egg whites, sugar and cream of tartar in a heatproof bowl and put over a saucepan of lightly simmering water. Using an electric hand whisk, beat until the sugar is dissolved and the icing is warm to the touch and starting to thicken, about 2 minutes. Remove from the heat and continue to beat until firm glossy peaks form, about 2-3 minutes.
- Spoon onto the cakes and, using a blowtorch, toast the icing until some of the edges catch a little, or brown quickly under a preheated grill. Top with biscuit pieces and drizzle with melted chocolate to finish.