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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.
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S’mores Cupcakes

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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12

Ingredients

  • 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

Instructions

  • 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.

Notes

*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!