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S’mores cupcakes
Makes: 12
Prep time: 30 minsTotal time: 
This recipe contains partially cooked eggs. / Recipe photograph by Clare Winfield
S’mores cupcakes
Makes: 12
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
456Kcal
Fat
24gr
Saturates
14gr
Carbs
54gr
Sugars
36gr
Fibre
2gr
Protein
5gr
Salt
0.6gr
Mima Sinclair
Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.
Mima Sinclair
Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.
Ingredients
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
To decorate
- 50g digestive biscuits, roughly broken
- 50g cook’s Belgian dark chocolate (72% cocoa solids), melted
Step by step
Get ahead
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.