I have had this idea bookmarked for ages and after thorough research, I have combined some recipes to create one hell of a delicious cupcake! Biscuit base, chocolate chips, chocolate cake and topped with a marshmallow frosting (surprisingly easy).
As we are in Australia, we do not have access to graham crackers (the biscuit part of a s’more Americans use), so instead I used digestive biscuits (which are just as yum) : )
These were a huge hit, luckily I made a lot for all of my cousins, I didn’t realise they would be so popular! And I’ve already had several requests to make more : )
– INGREDIENTS –
2.5 cups crushed digestive biscuits
150gm unsalted butter, melted
1/3 cup caster sugar
250gm dark chocolate, chopped
*Butter is an estimate because I find it changes each time I made it. You basically want a mixture that will hold its shape when its pressed together. So it is quite moist, but still crumby
2 cups plain flour, sifted
3/4 plus 1 teaspoon cocoa powder, sifted
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla essence
1 3/4 cup plus 2 tablespoons caster sugar
2/3 cup boiling water
6 egg whites
1 1/2 cup caster sugar
1/2 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
1. For the biscuits base: Preheat oven to 160 degrees celsius. Line two 12-cup cupcake tins with patty pans. In a large bowl, combine the crushed biscuits, melted butter and caster sugar and mix well. Place tablespoons of the biscuit mixture into the bottom of each patty pan and press down to make a flat base. Leftovers will be used to sprinkle over the top, so be sure to not use all of it! If you do need to use all of the mixture however, simply just crush some fresh biscuits over the tops when the method tells you!
2. Sprinkle chocolate bits evenly amongst the patty pans, leaving some chocolate for the topping.
3. Bake the crusts in the oven for approximately 8-10 minutes. Remove the pans and let cool slightly before adding the cupcake batter.
4. For the cupcakes: Once the biscuit bases have been removed from the oven, crank the heat up to 175 degrees celsius. In a large bowl, combine the flour, cocoa, baking powder, bicarbonate of soda and salt.
5. In a medium bowl, combine the eggs, milk, oil and vanilla and mix with a hand mixer (or alternatively use your kitchen aid). Add the sugar and mix until well combined. On a low speed, incorporate the flour mixture and once all in, increase the speed to medium and beat until smooth. Remove the bowl from the mixer and add the boiling water. Gently mix with a spatular or wooden spoon. Let the batter rest for 15 minutes and give it a gentle stir before using again. *I use this time to get most of the washing up done : )
6. Fill the cupcake pans with batter 3/4 of the way full. Sprinkle reserved biscuit mixture and chocolate. Bake in the oven for about 20 minutes or until a skewer comes out with dry crumbs. Cool in the pan for 5 minutes and then remove to a cooling rack. Only frost the cupcakes when they are completely cool!
7. For the meringue frosting: Combine the egg whites, sugar and cream of tartar in a heatproof bowl. Set the bowl over a saucepan of simmering water. Be sure to not let the bottom of the bowl touch the water. So either reduce the amount of water in your pot, or use a bigger bowl. Hold the side of the bowl with a tea-towel as it will get hot.
8. Whisk the egg white mixture until the sugar has dissolved (about 3-4 minutes). Transfer the mixture to a stand mixer. Using the whisk attachment, beat until a stiff and glossy peak forms and the bottom of the bowl has cooled (about 5 minutes). Add the vanilla essence and whisk to combine.
9. Immediately place the frosting in a piping bag. Disposable piping bags can be found at the supermarket and don’t cost much at all! It will make icing these cupcakes a lot easier and produce a finer product.
10. Pipe high swirls on the cupcakes.
OPTIONAL: If you have one, which I unfortunately don’t, use a blowtorch to lightly brown the meringue. Enjoy!