Michael and Rachel's

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S'mores Cupcakes

Updated: 10 May 2015

Ingredients

  • 30g dark chocolate, chilled
  • 5 digestive biscuits, crushed to powder
  • 80g unsalted butter, softened
  • 280g caster sugar
  • 200g plain flour
  • 40g cocoa powder
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 240ml milk

Icing

  • 200g caster sugar
  • 4 egg whites
  • 150ml water
  • Dark chocolate squares
  • Extra biscuit crumbs

Method

  1. Grate the chocolate and crush the biscuits. Preheat the oven to 160C and get out the muffin tins - makes about 16 large cupcakes.
  2. Beat together the butter and sugar, then add the flour, cocoa powder, baking powder and salt and work together by hand until it resembles fine breadcrumbs.
  3. Whisk together the eggs and milk by hand in a separate jug then pour three-quarters of this into the dry ingredients. Use the electric mixer to combine. Add the rest of the egg mixture and keep mixing until the batter is smooth and thick.
  4. Fill each case two-thirds full. Sprinkle on the chocola eshavings and about three quarters of the biscuit (reserving 25% for decorating the tops).
  5. Bake for 20 minutes until risen and springy. The cakes are quite delicate; leave to cool in the tins for at least a few minutes before placing on a wire rack.
  6. To make the icing, put the sugar in a saucepan with 150ml water and bring to the boil. It will take about 5-10 minutes and needs to reach soft-ball-stage (112C).
  7. Meanwhile whisk the egg whites until foamy but not quite forming peaks. Carefullly pour the sugar syrup onto the egg whites while mixing with the electric beaters. Continue to whisky until the bowl has cooled to lukewarm - the meringue should increase in size and be white, smooth, and shiny.
  8. Smooth or pipe onto the cooled cupcakes, creating decorative spikes / waves. Use a blowtorch to lightly brown the meringue then decorate with a sprinkling of biscuit crumbs and a square of chocolate each.