S’mores Cupcakes

It's safe to say this American campfire favourite has gained immense popularity this side of the pond.

These S’mores cupcakes are an adaptation of the classic combination of Graham crackers, chocolate and toasted marshmallow. With an irresistibly gooey centre and light meringue topping, at just 192 calories each, they’re a welcome treat around any table this autumn.

Difficulty: Hard
Time: 1 hour(s) 15 mins
Servings: 15
Calories: 192

Ingredients

For the sponge:

180g plain flour
35g cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
150g light brown sugar
1 large egg
150g low fat mayo
60ml water
1 tsp vanilla extract
15 marshmallows (full size - approximately 7g each)

For the meringue topping:

180g egg whites (approximately 6)
100g sugar (to stabilise the egg whites)
1/4 tsp cream of tartar
crumbled digestive biscuits and chocolate sauce to decorate (we used Sweet Freedom Choc Shot)

Instructions

Step 1:

Starting with the sponge mix, preheat the oven to 180°c. Sift all of your dry ingredients, give them a good old whisk and set aside.

Step 2:

Cream the light brown sugar with the egg and mayo, followed by the water and vanilla. Slowly combine the flour mix with the other ingredients and divide your batter between 15 muffin cases. Submerge one single marshmallow in the centre of each cupcake case full of batter. Bake at 180°c for 25-30 minutes until firm to the touch.

Step 3:

For the meringue topping, whisk the egg whites with cream of tartar until stiff peaks have formed (this takes a few minutes). Whisk in the sugar until your mix is nice and glossy.

Step 4:

For the meringue topping, whisk the egg whites with cream of tartar until stiff peaks have formed (this takes a few minutes). Whisk in the sugar until your mix is nice and glossy.

STEP 4: Top your cupcakes with meringue mix using a piping bag with your favourite nozzle. If you’re feeling bold, use a blow torch to brown your topping like a pro. Otherwise, return the frosted cupcakes to the oven and bake for 35 minutes at 140 fan (160 convection) until the meringue topping is golden.

Step 5:

Finally, decorate with chocolate sauce and crumbled digestive biscuits.

TOP TIP: Substitute half of the sugar in your meringue mix (50g) with xylitol, our favourite non-artificial sweetener for stabilising meringue, for an even lower sugar cupcake.