S’mores Cupcakes
Celebrate a special occasion with these s’mores chocolate cupcakes
Method
Step 1
Preheat the oven to 180 degrees and line a muffin tin with 12 cases.
Step 2
Using an electric whisk/mixer, beat together the 100g butter and sugar until fluffy and lighter in colour.
Step 3
Combine the egg, whole milk & one half teaspoon of vanilla extract in a separate bowl and slowly add to the butter and sugar, whilst mixing on a low speed.
Step 4
Add the remaining dry sponge ingredients (flour, cocoa powder, salt) gradually and continue mixing until combined.
Step 5
Remove the cupcakes from the oven and leave to cool completely.
Step 6
Divide between the cupcake cases and bake for twenty minutes, or until a skewer comes out of the sponges completely clean.
Step 7
For the buttercream, beat together the 300g butter, icing sugar and one half teaspoon of vanilla extract and beat until smooth and creamy. Using a piping bag, pipe onto the cooled cupcakes.
Step 8
Toast the marshmallows using a cooking blowtorch, a candle or grill.
Step 9
Add the toasted marshmallows to the cupcakes with a piece of chocolate and the crumbled biscuits.
Ingredients
- 50g Cocoa Powder
- 200g Caster Sugar
- 150g Self-Raising Flour
- 100g Unsalted Butter
- 1 Large Egg
- 100ml Whole Milk
- 1/2 Teaspoon Vanilla Extract
- A pinch Salt
- 600g Icing Sugar
- 300g Butter
- 1/2 Teaspoon Vanilla Extract
- 12 Chunks Milk Chocolate
- A Handful Digestive Biscuits/ Graham Crackers
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