My S’mores Cupcakes are the perfect Summer treat in cupcake form! Rich chocolate cake, filled with marshmallow fluff and topped with velvety smooth chocolate frosting and crushed digestives.
Ever have a week where you just don’t want to adult and you want to crawl back into bed and say “NOPE, not coming out”?
This week has totally been that for me.
It started last Friday when I went to pick my car up from getting a new Air Con compressor; drove it away and it made a new noise… Took it back and then got a courtesy car.
Then it was a long weekend so the entire road network in the South East of England was pretty much at a standstill and after a 4:30am start I just couldn’t go through the stress of trying to navigate my way around the country in a little courtesy car. I was drained and exhausted so stayed at my parents for the night which then meant I lost half of Saturday which was meant to be spent in the kitchen.
Basically I’m still catching up on work and it’s Thursday. Hence no post on Tuesday, because there just weren’t enough hours in the day for everything I needed to do. And I still don’t have my car.
Today I have an MRI which will take at least an hour out of my day and I have to go pick up some pain patches from the pharmacy as well. Does anyone have any experience with morphine based pain patches for chronic pain?
I’m wary about googling things as you get all kinds of horror stories, so I’d rather ask you guys! I’m almost at breaking point pain wise, so any relief would be welcomed, do these things work? I know they have to stay on for a week and you can shower with them, but apart from that, I have no idea!
I’ve wanted to make S’mores Cupcakes for soooooooooo long!! But there are so many ways to make them, it took me quite a while to decide how I wanted to make mine. Ever indecisive…
I decided against doing an entire biscuit crumb base as I do that with mini cheesecakes, so I went for the richest, most fudgy chocolate cupcakes I’ve ever had and cored them before adding in some sticky, sweet Marshmallow Fluff.
Oh Marshmallow Fluff… how I love you. Anyone else just grab a spoon and the jar??
To top these cupcakes, I made a cocoa based, rich buttercream. It’s really smooth and intense. A lot of the time I use melted chocolate in my frosting, but this time I wanted that richness and almost bitter taste from the cocoa, since the filling is SO sweet!
There’s a heck of a lot of cocoa powder in these cupcakes; but they’re amazing, so it’s totally worth it! 😀
Obviously you can’t have a S’more without digestives/graham crackers, so I crushed some up and placed larger chunks into the frosting and sprinkled the finer crumbs over the top. Pretty darn delicious if I do say so myself.
Well, considering I had a plan this week for Peach and Blueberry Tarts and Strawberry White Chocolate Oatmeal Muffins… I think these are a good compromise. Back to the Summery, fruit filled stuff next week.
Although sometimes, you just need chocolate. Here’s hoping this weekend and next week are much better than this week!
- For the cupcakes:
- 3/4 stick (85g) margarine/unsalted butter*
- 1 cup (200g) caster sugar
- 1/4 cup (50ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (140g) plain flour
- 1/2 cup (50g) cocoa powder
- 2 tsp baking powder
- 1/2 cup (120ml) milk
- For the filling:
- 1/2 a 7oz jar of Marshmallow Fluff
- For the frosting:
- 2 sticks (226g) unsalted butter, at room temperature
- 2 cups (240g) icing sugar, sifted
- 1 tsp vanilla extract
- 1/2 cup (50g) cocoa powder
- 2-3 tbsp milk
- 1/3 cup (40g) digestive biscuits/graham crackers
- Preheat the oven to 180C/350F and line a 12 hole cupcake tray with cases.
- Place butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
- Add in the oil, eggs and vanilla and mix until well incorporated, about 1 minute.
- Place plain flour into a medium sized bowl and sift cocoa powder in on top. Add in baking powder and then stir until combined. Tip into your wet mix and mix on low until the mixture starts to come together, then add in the milk and mix on medium speed until you have a smooth, well combined mixture.
- Divide the batter between your cupcake liners, fill each one 3/4 full.
- Place in the oven for 18-22 minutes, until risen and an inserted skewer into the centre comes out clean.
- Transfer to a wire rack immediately to cool (I find the liners peel away if they're left in the cupcake tray).
- Once cool, use a cupcake corer or small knife to remove the centre from each cupcake. Don't go too far down as you still want a base to your cupcake.
- Cut the cores in half, so that you have a round top for each cupcake once filled and leave to one side.
- Place around 1tbsp of Marshmallow Fluff into the middle of each cupcake and top with your halved cupcake cores.
- Now make the frosting: Place the butter, icing sugar, vanilla and cocoa powder into a large bowl or the bowl of your stand mixer and mix on low until the mixture starts to come together, then turn the mixer up to high to beat until well combined.
- Add in 1tbsp of milk and mix until well incorporated, add in another tablespoon or two if required, until you have a light, smooth and fluffy frosting which holds its shape, but isn't lumpy or dry.
- Half fill a piping bag fitted with a large open star nozzle and pipe a swirl onto each cupcake. You can spoon frosting on too, although you will have leftovers.
- Once all cupcakes are frosted: crush the digestives by hand, so you have some large pieces and some fine crumbs. Place a few of the larger pieces into the frosting of each cupcake and finish off by sprinkling each cupcake with the finer crumbs.
- Cupcakes will keep in an airtight container, at room temp or in the fridge, for 3 days.
*I don't normally use margarine over butter, but in cupcakes I prefer the texture of margarine; you can use unsalted butter and add in a pinch of salt if you want to, they still taste amazing!
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