Recipe: S’mores Cupcakes

I made a s’mores inspired recipe back in 2018 and looking back on it, I’m both embarrassed by and proud of myself. The original recipe looks horrendous compared to these little beauties but it makes me proud to see how far I’ve come as a baker in these last two years. 

Where 2018’s recipe was nothing more than a chocolate sponge topped with a marshmallow buttercream and sprinkled with crushed digestive. Today’s recipe however consists of a buttery biscuit base, moist rich chocolate sponge all topped off with a toasted marshmallow buttercream that when bitten into gives you a delicious mixture of sweet and salty, creating that melt in the mouth s’mores texture. 

Ingredients 

For The Buttery Biscuit Base 

- 45g Melted Butter

- 150g Crushed Digestives 

- 1 1/2 Tbsps Golden Syrup 

For The Cupcakes 

- 100g Caster Sugar 

- 100g Stork

- 100g Self Raising Flour 

- 15g Cocoa Powder

- 2 Eggs 

- 2 Tsps Chocolate Extract 

For The Buttercream 

- 200g Unsalted Butter, softened 

- 320g Sugar And Crumbs Toasted Marshmallow Icing Sugar 

Method 

1- Pre heat oven to 180C. Line a twelve hole cupcake tin with paper cases. 

2- To make your buttery biscuit base you’ll want to mix the crushed digestives with the golden syrup and melted butter. Once combined it should look like wet sand. 

3- Spoon a tablespoon of the biscuit mixture into your paper cases. Using the end of a rolling pin press the mixture down until it evenly covers the bottom of your paper cases. Place to one side. 

4- Into a bowl place your sugar and stork. Cream together until pale and fluffy in texture. 

5- Add one egg and a tablespoon of flour. Beat until well combined. 

6- Repeat with your second egg and a second tablespoon of flour. Beat until combined, taking care to scrape the sides and the bottom of the bowl. 

7- Fold in your remaining flour, cocoa powder and chocolate extract. Take your time at this point as you don’t want to knock out any air from the mixture. 

8- Spoon on top of the biscuit mix and bake for 22 minutes or until the sponge springs back when pressed. Leave to cool in the tin for five minutes and then transfer to a wire cooling rack to cool completely. 

9- Now it’s onto the buttercream. Place the softened unsalted butter into a clean bowl and beat until soft and pale in colour. 

10- Add half your icing sugar and beat until fully incorporated. I advise folding in the icing sugar to start with as it helps stop that horrid icing sugar cloud covering you and all surfaces surronding you. 

11- Beat in the rest of your icing sugar alongside two teaspoons of milk until you have a nice piping consistency. 

12- Spoon your buttercream into a piping bag fitted with a nozzle of your choice and decorate your now cooled cupcakes. 

13- Then all that’s left is to enjoy them and trust me when I say one definitely won’t be enough.