June 21, 2015
S’mores Cupcakes with Marshmallow Buttercream Frosting
*This post may contain affiliate links. Please see my disclosure for more details!*
A chocolate sponge with a biscuit base, topped with a marshmallow buttercream, toasted marshmallows, melted chocolate, and crushed biscuits =s’mores cupcakes!
S’mores cupcakes!
Back in the beginning of February this year I posted a recipe for my marshmallow cupcakes (originally named s’mores cupcakes) and they are seriously delicious – all of the s’mores goodness shoved into a cupcake.
However, these weren’t decorated quite how I imagined in my head and I had had sooo many requests for a ‘next level’ s’mores cupcake that I simply had to oblige!
S’mores
I tried to make these as s’mores-y as I could considering I’m from Hampshire in the United Kingdom, so you don’t find s’mores themed stuff here often! Such as having to explain what s’mores are to several people, and them realising what they have been missing out on!
I don’t have access to graham crackers so I substitute for a british classic – the digestive biscuit – but I hope everything else is suitable for the theme! To finish it off, I LOVE marshmallow frosting, its just GLORIOUS!
Cupcakes
The base of the cupcake has a hidden layer of crushed biscuits, to give it a more authentic feel, then its topped with a gooey fudgey chocolate cupcake. I top my buttercream with some toasted mini marshmallows as I love the taste of the toasty parts.
You can adapt, as always, the topping of this bake however you please. You may prefer white chocolate on your marshmallows or even a chocolate powder dusting instead (or aswell as!)
Toasted marshmallow
I used a blowtorch to slightly toast my frosting, it is optional but for s’mores cupcakes it seemed most appropriate. It is seriously so delicious. I couldn’t stop eating it with a spoon when I first made it, and I still struggle with this now!
A tradition of camping I remember started with a campfire, toasting marshmallows and “let’s make s’mores!” – imagine the delights of camping paired with these delicious cupcakes round a campfire instead, or round a nice chimenea/fire pit in the garden!
More s’mores goodness!
S’mores is something I definitely feel is getting more popular in the UK. I hope to have helped grow the love for the s’mores taste with a recipe for everyone!
Whether it be a cake, cheesecake, tart, dip or even a cookie bar – you can find s’mores heaven on my website! Even though it seems a tradition that s’mores can only be enjoyed with an open fire, you can most definitely enjoy these recipes all year round!
S'mores Cupcakes with Marshmallow Buttercream Frosting!
Ingredients
Base
- 125 g digestive biscuits blitzed to a fine crumb
- 35 g melted butter
Cupcakes
- 150 g unsalted butter
- 150 g caster sugar
- 120 g self raising flour
- 30 g cocoa powder
- 3 medium eggs
Marshmallow Buttercream Frosting
- 3 medium egg whites
- 100 g caster sugar (for meringue)
- 1 tsp vanilla extract
- 100 g caster sugar (for syrup)
- 65 ml water
Decoration
- 2 digestive biscuits crushed
- 75 g dark chocolate
Instructions
Cupcakes
- Preheat your oven to 180C/160C fan and line a muffin tray with 12 muffin cases
- Put a heaped teaspoon of crushed biscuits mixed with butter into the bottom of each case and flatten with the back of the spoon then leave to the side
- Cream together the unsalted butter and caster sugar until light and fluffy - I beat mine for a couple of minutes so its super creamy
- Beat in the self-raising flour, cocoa powder and eggs until smooth, try not to over-mix though! If its too thick, add a dash of milk until you get the correct consistency
- Spoon into the cases on top of the biscuits and bake in the oven for 15-20 minutes until cooked through
- Leave to cool on the side.
Marshmallow Frosting
- Add the egg whites to a large bowl and start to whisk to stiff peaks
- Add the 100g of caster sugar, 1 tsp at a time, whilst whisking.
- Once all the sugar is in, whisk in the vanilla and leave the meringue to whisk on a slow speed just to keep it moving and stop it from sitting.
- Whilst this is whisking, add the other 100g of caster sugar to a pan with the water. Heat this on a low heat to dissolve the sugar.
- Once the sugar is dissolved, turn up the heat and boil the mixture to 113ºc.
- Once heated, turn the whisk up high again and trickle the syrup into the meringue to make the marshmallow. Once all the syrup is in, whisk for a further 5 minutes.
Decoration
- Pipe your marshmallow frosting onto the cupcakes however you fancy (I used a 2d closed star piping tip!) and decorate. I used a blowtorch slightly to toast my frosting, added some crushed biscuits, and drizzled on some dark chocolate!
- ENJOY!
Notes
- The chocolate cupcake is based on my recipe for my chocolate cupcakes
- I use these baking cups!
- I used this piping tip!
- I used these piping bags!
- I keep my cupcakes in the fridge when its spring/summer time, but they will last in an airtight container in or out of the fridge for 3-4 days (if they last that long!)
- The original recipe used a marshmallow buttercream frosting with butter, icing sugar and marshmallow fluff. The updated recipe uses a marshmallow meringue type frosting, the same as my S'mores cookies!
- Original marshmallow buttercream frosting recipe
- 175g unsalted butter, 400g icing sugar, 1 tsp vanilla, 214g marshmallow fluff, 2tbsp whole milk
- Beat the butter until smooth, Add the icing sugar a bit at a time until fully combined. Add the marshmallow fluff and and beat again for around 4 minutes until smooth and fluffy.
- If the buttercream is too stiff, add the milk a little at a time until you reach the desired texture
ENJOY!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
Hi Jane,
I am excited to try and make these! 🙂
iffffff, there is any left, can they be frozen?
Would this icing be suitable to use in between layers?
I’m making a 3 tier chocolate cake for my wedding and would like to have different fillings in each tier, This sounds delicious and a possible contender for the top tier, if suitable!
Hiya! If you are dowelling the sponge, this should be fine! Hope this helps! x
Hi Jane’s, can I use regular baking cups from iced gems for this recipe?
Yes!
Thank you!
If I don’t have fluff but have marshmallows, how can I make them work in the buttercream??
I would just make a basic vanilla buttercream, and then decorate with marshmallows instead x
Hi Jane,
How many eggs are required? It’s missing from the recipe 🙁
It’s not missing from the recipe? It’s 3 as it says.
Reblogged this on Ruined for Life: Phoenix Edition and commented:
I’m going to try to make these next week when I’m home from my Rare Books class.
Enjoy!! 🙂
I am hormonal and its a torture to see those topped with marshmellow buttercream :/
We dont get Graham’s cracker here so i will use britannia digestives biscuits..althought it a lil too sweet for my taste.
Wil this work without the base?
Also, I’ve an invite for us all. It’s a #WeeklyChallenge for #FoodBlogger to encourage genuine blog appreciation (not just empty likes).
Please visit http://wp.me/p6c369-10 to participate & know more.
Yeah it will work perfectly without the base 🙂 I use digestives biscuits and it tastes lovely however!
I really want to make these. Not sure if we’ve got tubs of marshmallow fluff here though. Can’t recall seeing it anywhere. 🙂
Ohh you could do a normal buttercream and use more toasted marshmallows though? I think you can make your own but I never personally have 🙂
Awesome idea!!
Thank you!!!
Ugh, you are killing me! I want this in my life so bad!
Hahaha thank you! And sorry 😉
These look wonderful! Perfect for a summer picnic or gathering.
Thank you!! And yes exactly, a summer evening pudding for definite’
Sounds delicous!
Thank you!! 🙂