Irresistible S'mores Cupcakes

These S'mores Cupcakes bring all the magic of the classic campfire treat into one delicious bite with soft, fluffy chocolate cake, gooey marshmallow goodness and a decadent finish that will have you reaching for another. A little toasted sweetness, a lot of chocolate indulgence and pure dessert happiness.

PREP: 30 MINS

COOK: 45 MINS

YIELD: 12 Servings

Ingredients
Chocolate Cupcake Batter

1 cup All Purpose Flour

1 cup White Sugar

6 Tbsp Cocoa Powder

1 tsp Bicarb

1/2 tsp Salt

1 x Large Egg

1/2 cup Buttermilk

1/2 cup Vegetable Oil

2 tsp Vanilla Essence

1/2 cup Boiling Water

1 1/4 cups Crushed Tennis Biscuits

6 Tbsp Melted Butter

Ingredients

Swiss Meringue

4 x Egg Whites

1 cup Caster Sugar

1/4 tsp Cream of Tartar

Ingredients

Chocolate Mousse Frosting

2 cups Orley Whip

1/2 Packet Chocolate Moir's Instant Pudding

4 Tbsp Cocoa Powder

8 Tbsp Icing Sugar

2 teaspoons Vanilla Essence

Splashes of Milk for thinning out if needed

Lindt Slab of your choice for Decor

Preparation Steps

Preheat your oven to 180°C. Prepare and line your cupcake pan with large muffin cases. Makes 12 cupcakes.

In a small bowl, combine your Tennis biscuits and butter and mix well. Press about 1 1/2 Tbsp of the mixture into the bottom of each cupcake case. Bake the crust for 6 minutes at 180°C then remove from the oven and set aside.

For the chocolate cupcake batter, add all the dry ingredients to a large bowl and whisk together. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla essence and boiling water to the bowl and mix until well combined and smooth. Do not over-mix your batter.

Pour your batter into each cupcake case, filling a little more than halfway for each case and bake at 180°C for 16 - 18 minutes or until the toothpick comes out clean. When done, remove cupcakes from the oven and allow to cool for about 5 minutes then remove from the cupcake tin.

Make your Chocolate Mousse frosting - Pour Orley Whip cream into a medium-sized bowl and whip until medium stiffness then add in your Moir's Instant Pudding, Cocoa Powder, Icing Sugar and Vanilla Essence. Whip until stiff peaks form - if you need to loosen slightly, add splashes of milk. Set aside.

For the Swiss Meringue - Fill a pot with a few cm of water and bring it to a boil. To a smaller pot, add your egg whites, sugar and cream of tartar and place it over the simmering water. Make sure the bottom of the pot does not touch the water.

Beat constantly until the mixture is very warm to the touch and completely clear - around 71°C. The Sugar needs to be completely dissolved. Remove the pot from the heat. Beat on low speed, then gradually increase to high speed. Whip until you have thick, glossy, stiff peaks.

Add your vanilla essence for the final few seconds and beat.

Assemble your cupcakes - Pipe a swirl of chocolate mousse frosting onto each cupcake, followed by a generous swirl of marshmallow meringue. Top with a piece of Lindt chocolate then use a kitchen blow torch to lightly toast the meringue until golden. Enjoy.

Irresistible S'mores Cupcakes

Ingredients Chocolate Cupcake Batter

Preparation Steps

Ingredients
Chocolate Cupcake Batter