S’mores Cupcakes

HOW GOOD DO THESE CUPCAKES  LOOK?! And guess what…they taste as good as they look! If I’m honest I’ve never tired a S’more (apologies to any Americans/Canadians who are reading this) however I thought the concept in a cupcake would be amazing. 


For the base:

  • 100g digestives/Graham crackers 
  • 65g butter
  • 30 mini marshmallows 

For the cupcake mixture: 

  • 110g self-raising flour
  • 1 tbsp cocoa powder 
  • 1 tsp baking powder
  • 50g dark chocolate 
  • 110g butter
  • 110g caster sugar
  • 2 eggs

For the icing:

  • 50g good quality dark chocolate (minimum 70% cocoa solids)
  • 100g unsalted butter 
  • 200g icing sugar 
  • 1 tsp vanilla extract
  • (milk if needed to soften the icing) 


1) Preheat the oven to 190c / 228f

2) Melt the butter over a low heat and then leave to cool. Meanwhile break up the 100g of digestives/graham crackers in a large bowl and add the marshmallows, mix in the butter once it’s cooled.

3) Take approximately a heaped teaspoon of the mixture and condense it to the bottom of each of the 12 cupcake cases until all the mixture is all gone.

Now it’s time to make the cake mixture…

4) Melt the chocolate in a bowl, by either heating it over a pan of hot water or in the microwave. Leave to cool.

5) In a separate large bowl, beat together the butter and sugar. Sift in half of the the self-raising flour, cocoa powder and baking powder, begin mixing the ingredients together. Add one of the eggs a little bit at a time. Continue adding the rest of the dry ingredients and egg until the mixture is thick and fluffy. 

6) Fold in the melted chocolate which at this point should have cooled down. 

7) Spoon the mixture into the cupcake cases.

8) Bake in the oven at 190c / 228f for 15 minutes.

For the icing: 

9) Melt the dark chocolate and leave to cool.

10) Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.

11) Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).

(12) This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake.)

For decoration I have used a piping bag to apply the icing and toasted some mini / large marshmallows with a blow torch for the decoration! 

Apologies, a bit of a photo overload today – I just love how these cupcakes came out! Enjoy! 

Talk soon

With Love,



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