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【食譜】Please Sir, may I have S’MORES?!

2015/8/30 — 9:00


靚女博客 Claire 教你整終極夏日甜品 — 朱古力棉花糖夾心 cupcake ,軟綿綿的棉花糖夾心加上朱古力簡直是完美的配搭。怕肥的話這個 cupcake 未必啱你,不過食咗先再講!另外 Claire 提醒你,這個食譜有點複雜,慢慢整不會錯。

*溫馨提示 — 1. 食譜所標示的材料份量約為 24 個 cupcake 所需,讀者請按需要自行加減。 2. 棉花糖可用火槍燒熔而不需放進焗爐。


I have been going baking MAD – just follow me on Instagram and you’ll see ;) [Hint: my instagram name is waterandbay, go follow!] So without further dilly-dallying, here is my ultimate summer cupcake – the S’MORES CUPCAKE!

These cakes are just divine. Bit of a faff to make, but still SO worth the effort. They are the richest, moistest chocolate cupcake filled with a gooey marshmallow cream sitting on top of a golden syrupy digestive biscuit base, topped with silky dark chocolate buttercream, more digestive crumbles and a toasted marshmallow thrown on top to finish off this whole s’moresy extravaganza. I’m not gonna lie – these guys are a bit heavy, but they are so indulgent and delicious, I’m not even sorry I made 24. Hush now, I did share with people!


First up, to incorporate the golden syrup that people (sometimes) add to s’mores, I added a generous dollop into my digestive biscuit crumbs. I might start doing this more because it helped bind the biscuit base a lot better.

Up next are the cakes themselves. As per my normal chocolate cakes, I opted sunflower oil as the fat, buttermilk for added moisture, and coffee for added depth to the flavour. I also threw in a heck of a lot of cocoa powder and some dark chocolate chunks for extra fudgey-ness. For the marshmallow filling, I added double cream to make it extra gooey, to emphasise the different the texture between the cake and the goo. If you don’t want to make your own marshmallow goo, you can just get some Fluff (marshmallow spread you can get at Tesco’s), beat it together with some butter/ icing sugar/ double cream until you get a desired consistency.

To fill the cupcakes, I used an apple corer to get out a large chunk from the centre of the cake, squirted a generous dollop of white goo into the hole (LOL. Sorry… I’ll grab my coat *hangs head in shame*), and placed the cake top back over the hole.

On top sits a swirl of the perfect dark chocolate buttercream. Usually, I find a 3:2 icing sugar to butter ratio plus 2tbsp of whole milk is the best proportion for the silkiest, fluffiest, most gorgeous buttercream. But since for this chocolate delight I am melting 150g of dark chocolate in, I used a 2:1 ratio just so that the dry balances the wet ingredients better. I also chose 99% dark chocolate because I wanted a richer, fuller taste, and I fancied the slightly bitter flavour to counteract the sickly sweetness that sometimes store-bought chocolate buttercream would have.

Oh, we’re not done yet.

I toasted some marshmallows until the grill for about 5 minutes each, let them cool completely before peeling them off very carefully and plopped it on each cake. This step is messy. I found that slightly dampening my fingers helped ease the marshmallows off the baking sheet. Of course, if you have a gas torch thing, you can just light that guy up and blast away. Or use your campfire. Whichever is handiest, really.

Oh man, I can’t even tell you how much I enjoyed these cupcakes. I brought 13 to my hospital and they were gone in a flash. Well, that’s what generally happens if you only bring 13 to offer a group of 40 people… I like to think that it’s because I’m not half bad at baking though ;)

Will you just look at that gorgeous marshmallow goo inside!!!!!

Marshmallow-filled S’mores Cupcakes

Yield: 24 cupcakes


Biscuit base – makes enough for sprinklage on top at the end

  • 175g digestive biscuits
  • 50g melted butter
  • 1 tbsp golden syrup


  • 350g plain flour
  • 300g caster sugar
  • 60g cocoa powder
  • 1tsp bicarb
  • 100g dark chocolate chips
  • 210ml sunflower oil
  • 240ml strong coffee (1 tbsp espresso powder + 240ml hot water)
  • 240ml buttermilk
  • 3 eggs

Marshmallow goo

  • 2 egg whites
  • 175g caster sugar
  • 115g golden syrup
  • ¼ tsp cream of tartar
  • ¼ tsp salt
  • 3 tbsp double cream
  • Dash of vanilla extract

Dark chocolate frosting

  • 200g unsalted butter
  • 400g icing sugar
  • 150g 99% dark chocolate, melted


  • The rest of the digestive crumbs
  • 24 marshmallows (you could make your own. I got too tired to do that so I ran to the store to get some…)


Preheat the oven to 170°C. Line 2 12-cup cupcake pans with cupcake liners. Set aside. Take a deep breath – and begin.

Make the biscuit base: Blitz up the digestive biscuits in a food processer. Pour in the melted butter and golden syrup and stir until all combined. Spoon roughly 1-heaped teaspoon of crumbs into each cupcake hole and press down with a teaspoon until the base is ready. Set aside.

Make the cupcakes: Sift the dry ingredients in a bowl and mix all the wet ingredients in the other bowl. Add the dry to the wet and whisk together. Pour it into a jug before pouring it into the cake holes because this batter is very runny. Fill each cupcake hole to about ¾ full, maybe a bit more. These cakes don’t rise all that much. Stick ‘em in the oven and bake ‘em for 18-20 minutes, or until a skewer comes out clean. Take them out and let them cool completely.

Toast your marshmallows as the cupcakes cool: Toast them on a large baking sheet on the top oven racks with your oven set to grill. They brown in a bout a minute or so, so don’t leave the room! Once browned, quickly remove them and let them cool

Make the marshmallow goo as the cupcakes and toasted marshmallows cool: Put all the ingredients (not the cream or the vanilla extract) into a heat proof bowl and whisk over a bain-marie with an electric mixer for about 5 minutes, or until the mixture starts to look fluffy. Take it off the heat and continue to whisk until all the sugar has dissolved. Pour in the double cream and vanilla extract and continue whisking until it’s a pipe-able consistency. Once it’s done, pop it in a piping bag and set aside.

Make the chocolate frosting as the cupcakes and toasted marshmallows cool: Melt the chocolate either over a bain-marie or in the microwave in 10-second intervals. Make sure the chocolate doesn’t burn! Beat the butter for 5 minutes on a high speed of your mixer (hand held or free standing) until the butter is pale and fluffy. Add in the sifted icing sugar in 2 batches, beating until it completely incorporates before you add the second half. Once that’s perfectly fluffy, pour in the melted COOLED chocolate and continue beating until desired consistency.

Assemble the cakes: Using an apple corer or a sharp knife, cut out a circle/ hole into the centre of the cupcake to create a crater for the marshmallow goo. Squirt into the goo and top wit the piece of cupcake you took off to seal. Swirl on some chocolate frosting and sprinkle with some leftover digestive crumbles. Top with a toasted marshmallow and BAM. Pat yourself in the back cus YOU DID IT.

Now, it’s time for you to enjoy. Sit next to a radiator, close your eyes and indulge in one of these kiddos. You won’t even be able to tell that you’re not sat around a campfire.

Cupcakes can be made up to 2 days in advance, just keep them covered tightly and stored at room temperature.

Disclaimer: recipe is my own, but the inspiration on how to assemble them came from Sally’s Baking Addiction because I do not have a single artistic bone in me.

Until next time,

原刊於 Water & Bay