Saturday 11 August 2012
s'mores cupcakes
S'mores are campfire treats consisting of toasted marshmallow and chocolate sandwiched between 2 graham crackers. I've never actually tried an actual s'more before. The closest I've come to a s'more was probably a tub of Ben&Jerry's Marsha Marsha Marshmallow, which has now been rechristened S'mores. It is one my of favourite B&J flavours. B&J ice cream has a tendency to be overly sweet for me but the slightly salty graham cookie swirl in MMM nicely balances out the sweetness.
I had the privilege of trying a really good S'mores cupcake made by a friend several years back and have been inspired to recreate it ever since.
The components: a digestive biscuit crumb base, chocolate cake, and a marshmallow frosting. I used digestive biscuits as a substitute because where I live, it's almost impossible to get graham crackers.
Digestive Biscuit Crumb Base
Ingredients
15 digestive biscuits
2 tbsps salted butter, melted
Directions
- Crush digestive biscuits until a fine crumb is produced. You can use a food processor if you have one
- Pour melted butter over crumbs and mix well
- Line base of cupcake liners with crumb mixture (about 1.5 tbsps each) and press firmly until tightly packed
Chocolate Cake
(This recipe is widely used and I'm not too sure where it originated. Most have credited it to Hershey's, though, and if you check out the recipe section on their website, you can find the recipe under Black Magic Cake. The one below is my adaptation.)
Ingredients
1 3/4 cup plain flour
1 cup brown sugar
1/2 cup caster sugar
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
1 cup strong black coffee (steaming hot)
1 tsp vanilla extract
Directions
- Preheat oven to 175 deg Celsius
- In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt
- Add in the eggs, buttermilk, oil, vanilla extract and coffee and beat at medium speed for ~ 2 min
- Pour batter into cupcake liners with biscuit base
- Bake for ~20min or until toothpick inserted in centre comes out clean
- Leave to cool
Marshmallow Buttercream Frosting
Ingredients
227g unsalted butter, softened
1/4 cup confectioner's sugar
7oz Kraft Jet-Puffed Marshmallow Creme
1/2 tsp vanilla extract
pinch of salt
Directions
- Cream butter and sugar together until pale and creamy
- Add in vanilla and salt
- Gently mix in marshmallow creme until well combined
- Frost cupcakes
- Sprinkle remaining biscuit crumb and top off with Maltesers
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