S’Moreanne Cupcakes

Makes 12–16 cupcakes

Inspired by a campfire classic, our S’Moreanne Cupcakes bring the magic of s’mores into cupcake form. Think rich chocolate sponge topped with toasted marshmallow meringue, finished with biscuit crumbs and chocolate squares - all the gooey, crunchy, chocolaty goodness of an American campfire treat, without the need for a fire!

For the sponge:

• 30g dark chocolate (minimum 70% cocoa solids), chilled
  
  

• 5 digestive biscuits
  
  

• 80g unsalted butter, softened
  
  

• 280g caster sugar
  
  

• 200g plain flour
  
  

• 40g cocoa powder
  
  

• 1 tbsp baking powder
  
  

• ¼ tsp salt
  
  

• 2 large eggs
  
  

• 240ml whole milk
  
  

For the topping:

• 200g caster sugar
  
  

• 4 egg whites
  
  

• 100g dark chocolate (minimum 70% cocoa solids), broken into squares, to decorate
  
  

You’ll also need: one or two 12-hole deep muffin tins, a hand-held whisk or freestanding mixer, and a cook’s blowtorch (optional).

Method

Step 1 – Preheat and prepare.
Preheat the oven to 170°C (325°F), Gas mark 3 and line your muffin tin with paper cases. Shave the chilled chocolate with the finest blade of a cheese grater and set aside. Crush the digestive biscuits in a food processor or in a plastic bag, using a rolling pin and reserve three-quarters for the sponge topping.

Step 2 – Make the sponge.
In a mixer with a paddle attachment or using a hand-held whisk, beat the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until the mixture resembles fine breadcrumbs.

Whisk the eggs and milk together in a jug, then pour three-quarters into the dry ingredients and mix on low speed until combined. Increase to medium speed and beat until smooth and thick. Scrape down the sides of the bowl, add the remaining milk mixture and mix again until fully incorporated.

Step 3 – Fill and bake.
Spoon the batter into the paper cases, filling each two-thirds full. Sprinkle the chocolate shavings and three-quarters of the crushed biscuits over the top. Bake for 18–20 minutes, or until risen and springy to the touch. Cool slightly, then transfer to a wire rack to cool completely before topping.

Step 4 – Make the meringue topping.
Place the sugar in a small saucepan with 150ml of water and bring to the boil. While the sugar is heating, whisk the egg whites until foamy. When the sugar reaches the soft-ball stage*, pour it carefully onto the whisked egg whites on medium speed (take care, the sugar is very hot!). Increase the speed to high and whisk until the underside of the bowl feels lukewarm. The meringue should now be smooth, shiny and increased in volume.

Step 5 – Decorate the cupcakes.
Smooth the meringue over the cooled cupcakes, swirling or shaping into decorative spikes and waves with a palette knife. Lightly brown the meringue using a cook’s blowtorch or place under a hot grill for just a few seconds (watch carefully to prevent burning). Finish with the remaining biscuit crumbs and chocolate squares for a true s’mores effect.

*To check whether your sugar syrup has reached the soft-ball stage, use a spoon to drop a small amount into a bowl of very cold water. If the syrup has been cooked to the correct heat, it will form a soft ball in the water. Removed from the cold water, this ball won’t retain its shape but will flatten in your hand. 

Why you’ll love them

A cupcake that’s chocolatey, crunchy, and delightfully gooey - everything you love about s’mores in a single, hand-held treat. Perfect for sharing with friends, family or anyone who loves a little campfire indulgence.