s'mores cupcake recipe

S’mores Cupcakes Recipe

You know when you blow out a candle and the smell makes you think of birthdays?
Well I get the same thing with autumn air. I don’t know what it is, but when it gets to this time of year and the nights are getting darker and there’s that crispness in the air, something about breathing in that air gets me excited. It reminds me of so many good things, bonfire night, halloween, fireworks, candy apples – there is just so much to look forward to with this time of year.

One of the things I always associate with this season is campfires. The challenge of getting it started, the warmth of the fire on your skin, the way you can stare, hypnotised into the flames for ages, and the smell of bonfire which sticks to your hair and clothes until the next day. But the best thing about campfires has to be toasting marshmallows and making s’mores.

Nothing says autumn like s’mores. But if you are craving s’mores and don’t have a roaring flame handy, you can try the next best thing – s’mores cupcakes.

Yes, they are as good as they look. These are a rich, chewy chocolate brownie base with gooey toasted marshmallow frosting, topped with melted chocolate and crushed biscuits. Don’t say I’m not good to you.

You can really decorate these however you like, the beauty of s’mores is that they are supposed to be messy, so there’s no going wrong.

S'mores Cupcakes
For the Cupcakes
  1. 1 1/4 cups Margarine
  2. 2 1/2 cups Caster Sugar
  3. 4 Eggs
  4. 3/4 cup Cocoa Powder
  5. 1 cup Self Raising Flour
  6. 1 cup Chocolate Chips
For the Marshmallow Frosting
  1. 3 Egg Whites
  2. 1 1/2 cups Caster Sugar
  3. 1 tsp Vanilla Extract
  1. Preheat oven to 160°
  2. Cream the margarine and sugar together until fluffy
  3. Add eggs and stir until combined
  4. Mix in the cocoa powder and flour and then the chocolate chips
  5. Divide into cupcake cases and bake for 35 - 45 minutes
  6. You will know the brownies are ready when they are dull on top and firm to the touch
  7. Whip the egg whites until they are a thick froth, then begin adding the sugar, one tablespoon at a time until completely incorporated and not grainy.
  8. Add the vanilla and whip for a further 30 seconds.
  9. You should have a thick, smooth and glossy frosting.
  10. Once the cupcakes have cooled, you can frost them however you like. I like to use a piping bag and star nozzle and zig-zag across the cake, but you could also just dollop it on and make peaks with a fork.
  11. You can use a blowtorch to toast the marshmallow, this is not necessary for taste, it just looks really pretty.
  12. Finish the cupcakes off with a dollop of melted chocolate and a sprinkling of biscuit crumbs.
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