S'mores Cupcakes with Marshmallow Buttercream Frosting!
A chocolate sponge with a biscuitbase, topped with a marshmallow buttercream, toasted marshmallows, melted chocolate,and crushed biscuits = campfire style cupcakes!
Preheat your oven to 180C/160C fan and line a muffin tray with 12 muffin cases
Put a heaped teaspoon of crushed biscuits mixed with butter into the bottom of each case and flatten with the back of the spoon then leave to the side
Cream together the unsalted butter and caster sugar until light and fluffy - I beat mine for a couple of minutes so its super creamy
Beat in the self-raising flour, cocoa powder and eggs until smooth, try not to over-mix though! If its too thick, add a dash of milk until you get the correct consistency
Spoon into the cases on top of the biscuits and bake in the oven for 15-20 minutes until cooked through
Leave to cool on the side.
Marshmallow Frosting
Add the egg whites to a large bowl and start to whisk to stiff peaks
Add the 100g of caster sugar, 1 tsp at a time, whilst whisking.
Once all the sugar is in, whisk in the vanilla and leave the meringue to whisk on a slow speed just to keep it moving and stop it from sitting.
Whilst this is whisking, add the other 100g of caster sugar to a pan with the water. Heat this on a low heat to dissolve the sugar.
Once the sugar is dissolved, turn up the heat and boil the mixture to 113ºc.
Once heated, turn the whisk up high again and trickle the syrup into the meringue to make the marshmallow. Once all the syrup is in, whisk for a further 5 minutes.
Decoration
Pipe your marshmallow frosting onto the cupcakes however you fancy (I used a 2d closed star piping tip!) and decorate. I used a blowtorch slightly to toast my frosting, added some crushed biscuits, and drizzled on some dark chocolate!
I keep my cupcakes in the fridge when its spring/summer time, but they will last in an airtight container in or out of the fridge for 3-4 days (if they last that long!)
The original recipe used a marshmallow buttercream frosting with butter, icing sugar and marshmallow fluff. The updated recipe uses a marshmallow meringue type frosting, the same as my S'mores cookies!
Beat the butter until smooth, Add the icing sugar a bit at a time until fully combined. Add the marshmallow fluff and and beat again for around 4 minutes until smooth and fluffy.
If the buttercream is too stiff, add the milk a little at a time until you reach the desired texture