One summer, when I was about seven and growing up in a small English seaside town, I became completely fascinated by s’mores. I can’t quite remember which book or show I first discovered them in, but I was obsessed. There is no English alternative,not even something close, which probably due to graham crackers not being available here. Every time my Father lit the BBQ, I felt like I was missing out. That there were thousands of other girls participating in the same summer ritual of charred meat and potato salad, who were being treated to this magical dessert at the end of their meal.
Two decades later and if I am being honest I would love to end this tale by saying I have finally tried my first sticky s’more, mashmallow oozing out the sides with every bite. Not yet, but on my next trip to the State’s it will be high on my list. In the meantime I will be more than adequately satiated by these delicious cupcakes. Turned on their head the chocolate, rather than the cracker becomes dominant, carrying the light and fluffy marshmallow buttercream. Due to the high fat content of the frosting when I tried to burn it a little to give the cupcake the iconic smokey toasted marshmallow flavour it just melted. I shared these with good friends, sat enjoying the last rays of sun, talking about anything and everything. There was no campfire, but the spirit was the same. Maybe, I’m not missing out on s’mores as much as I think.
S’more Cupcakes Recipe
Makes 12 cupcakes
For the Chocolate Cupcakes
125g butter at room temperature
115g self raising flour
125g brown sugar
30g cocoa powder
1 tsp vanilla extract
Preheat the oven to 175C and line the cupcake tin.
Beat all the ingredients together until well blended.
Divide into the cupcake cases and bake in the middle of the oven for 17 minutes until golden brown and an inserted skewer comes out clean.
Leave to cool.
For the Marshmallow Frosting
Adapted from Buttercream Chantilly Factory
60g butter at room temperature
100g (about ½ a jar) marshmallow fluff
190g icing sugar
1 tsp vanilla extract
1 digestive biscuit/graham craker , crushed into crumbs
Beat the butter until light and fluffy then add the marshmallow fluff and vanilla and continue to whisk until smooth and creamy.
On a low speed slowly beat in the icing sugar until well mixed. If using a stand mixer I find covering it with a tea towel helps to reduce mess.
Ice your cupcakes and sprinkle with biscuit/cracker crumbs.
Previously posted on BAKE
- Blood Orange and Cardamom Cake Recipe by Jenny @ Bake
- Salted Caramel Truffle Recipe by Jenny @ Bake
- Dark Chocolate Chip and Dried Cranberry Shortbread Hearts Recipe by Jenny @ BAKEf