S'mores Cupcakes

I've officially started up my cake business, and the website for that can be found at Caked From Scratch , and with this I have started ...

I've officially started up my cake business, and the website for that can be found at Caked From Scratch, and with this I have started to explore a lot of different flavours with cakes and cupcakes, with one of the latest creations being a s'mores cupcake!

 If there's one thing that I really love, it's a s'more. I don't have them often, but I used to love making them as a kid, especially when it Girl Guide biscuit time! The chocolate covered ones are the best for s'mores!

These cupcakes are everything that a s'more would be if it took on a cupcake form. With a crunch biscuit base, a chocolate cupcake that has mini marshmallows and chocolate chips mixed through, and then topped with a fluffy marshmallowy icing that is crisped up just like a s'more... there really is nothing better. And the best thing is that they are delicious!

So, I'll get to the recipe, but hey! If you know anyone in Blenheim that needs a cake, send them over to my website!

S'mores Cupcakes

For the base:
1-2 cups of crushed biscuits/cookies
75g butter - melted

For the cake:
1 1/4 cups flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda

2 tbsp hot water
1 tsp coffee powder/granules
1 cup sugar
150g butter
2 eggs
1 tsp vanilla
3/4 cup water

1 cup mini marshmallows
1/2 cup chocolate chips

For the icing:
4 egg whites
1 1/4 cup sugar
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla

To start, crush the biscuits and then mix them with the melted butter. Put a spoonful into the cupcake liners and use a glass to squish them down so they are flat. Put these in the fridge to chill while you make the batter.

To make the batter, start off by putting your coffee into your first measure of water and mixing it, setting it aside. Put the butter and sugar into a bowl and cream it together until it is light and fluffy.

Add eggs one at a time and mix thoroughly, scraping the bowl down after each egg. Once the eggs are combined, add the coffee mixture and vanilla essence and stir.

Sift all of the dry ingredients into a bowl so they can be added at the same time and get your second measure of water ready. Alternate the two into the butter mixture, making sure to start and end with the dry ingredients, mix until just combined and then add the marshmallows and chocolate chips.

Get the biscuit bases out of the fridge and scoop some of the batter onto each base, making sure you are only filling them three quarters full. Once all the liners are full, put these into the oven at 180°C for 15 minutes.

When the cupcakes are cooling, get your frosting ready.

To make the frosting, in the bowl of your mixer, which the egg whites, sugar, 1/4 cup water, cream of tartar, and salt. Set the bowl over a pot of simmering water and whisk until the sugar is dissolved. To test this, rub some of the mixture between your fingers, if it's not gritty, it is ready to take off of the heat. Remove the bowl from the heat and place onto your mixer with a whisk attachment. Beat until frosting is stiff and cooled, about 5-7 minutes. Beat in vanilla.
 Put the icing into a piping bag with a tip of your choice, or use a spoon to spoon it on top of the cupcakes. Frost them to your liking and then use some mini marshmallows and chocolate chips to decorate.

If you have a brulee torch, you can use this to brown the frosting. If not, put the cupcakes onto a tray and put them in the oven on grill for a couple of minutes, just so the frosting gets a little brown.

And now the best part! Eat and ENJOY!

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