These Strawberry S'mores Cupcakes marry together a biscuit base, rich chocolate cupcake a homemade compote filling and marshmallow frosting to create an indulgent, delicious treat!
Preheat the oven to 180C/350F and line a 12 hole cupcake tray with liners. Place the digestive biscuits into a food processor/mini chopper and blitz until you have fine crumbs. Tip into a small bowl and then pour over the melted butter. Mix together until all of the crumbs are coated in butter.
Place around 1tbsp of biscuit mix into the base of each cupcake liner and gently press into an even layer. You want to cover the base of the cupcake liner. Leave to one side.
Now make the cupcakes: Place the butter and sugar into a large bowl, or the bowl of your stand mixer and mix on medium speed until light and fluffy, around 2 minutes.
Add in the eggs and vanilla extract, scraping down the sides as necessary, and mix until well incorporated, around 1 minute on medium speed.
Add in the flour, cocoa powder, baking powder and salt and mix on low until the mixture starts to come together. Then slowly add the milk while mixing. Continue to mix until your mixture is smooth and well combined.
Place 2tbsp of cake batter into each cupcake liner. I use a cookie scoop to ensure my cupcakes are even. Place in the oven for 18-22 minutes, until risen and an inserted skewer into the centre comes out clean.
While the cupcakes are baking, make the strawberry compote: Place the diced strawberries, sugar, cornflour and water into a small saucepan over a medium heat and bring to a boil, stirring frequently. Then turn the heat down to low and simmer for 5-10 minutes until the fruit is soft. You want some chunks of fruit and some mushy bits. The mixture should coat the back of your spoon. Leave to cool.
Once the cupcakes are done, transfer to a wire rack to cool completely. Once they are cool, take a small knife or cupcake corer and take a 1inch round piece out of the centre of each cupcake. You don't want to go right to the bottom, just about 2/3 of the way in.
Take each cupcake core and cut so that the top is the bit you're going to be re using to cover the filling. Slice so that the cupcake core is 1/4 inch thick, then leave to one side. You can eat or discard the remaining cores. Place 1tsp of the cooled strawberry compote into each cupcake and place the slice of cupcake from the core over it.
Place the mini marshmallows onto a small heat proof plate and use a cook's blow torch to char the marshmallows. Alternatively you can heat your grill to 200C/400F and place in the grill for 30-45 seconds. I prefer to use a blow torch as I find it easier to control. Leave to cool while you make the frosting.
Place the butter, icing sugar, marshmallow fluff and vanilla into a large bowl and mix on low until the mixture softens and starts to come together. Don't whack it on high straight away as you'll get a plume of icing sugar!
Turn the mixer up to medium-high as the icing sugar incorporates, then add in milk, 1tbsp at a time, if required. I needed 2tbsp of milk. Continue to mix on medium-high until you have a thick, fluffy frosting which holds its shape, but is soft enough to pipe. Fit a piping bag with an open star nozzle (or a plain one, up to you!) and fill the bag half way. Pipe a swirl onto each cupcake.
Take your now cooled mini marshmallows and sprinkle some over each cupcake. Crush a digestive biscuit and sprinkle biscuit crumbs over each cupcake too. Now take half of a strawberry and press into one side of the frosting. Now it's time to devour!
Strawberry S'mores Cupcakes will keep in an airtight container, in the fridge for 3 days. They are best served at room temperature.