Yay, S’Mores Cupcakes! Now being from England, s’mores are not traditional – whilst I love toasting marshmallows in front of the fire, we English don’t do the whole biscuit/chocolate/marshmallow thing. However, after seeing many recipes in blogs/magazines and the internet and having a full jar of marshmallow fluff in the cupboard, I decided to give this American classic a try. So if you are in the mood for an American girl-guiding experience, try these!
The cake is a sponge mix enhanced with Graham crackers and chocolate chips, which is then topped with a marshmallow fluff frosting (which could be torched if you wanted to add a really authentic flavour to the cupcake). This is then decorated with dark chocolate drizzle and more graham crackers. I used honey grahams, which added a lovely depth of flavour, but it would also work well with plain crackers if you are unable to find the flavoured versions.
Marshmallow fluff frosting recipe taken from here
- 8oz butter
- 8oz golden caster sugar
- 4 eggs
- 4oz plain flour
- 4oz graham crackers, ground into powder
- 3 tsp baking powder
- 2oz dark chocolate chips
- 150g butter
- 300g icing sugar
- 200g marshmallow fluff
- 2 tbsp milk
Preheat the oven to gas mark 5, and line a 12-hole cupcake tin with liners. Make the cupcake batter by creaming together the butter and sugar before beating in the eggs. Mix in the flour, ground graham crackers, baking powder and chocolate chips before spooning into the cupcake tin. Bake for 30 minutes until golden brown and well risen. Remove from the oven and leave to cool.
Once the cupcakes have cooled, beat the butter and sugar together using a hand blender until light and fluffy. Add the milk and marshmallow fluff and continue to beat until a good consistency is reached. Spoon into a piping bag and pipe a swirl onto the top of each cupcake. Decorate the cupcake with graham crackers and drizzled dark chocolate.