Iron Chef Shellie
 

S’more Cupcakes

“Just a reminder that RSPCA Cupcake day is on Monday! If you are after something a little bit different, and little bit cute; why not give these a whirl!”

Smore Cupcakes - FEATURE IMAGE
S’more Cupcakes

S’more Cupcakes

Just a reminder that RSPCA Cupcake day is on Monday! I’ve had grand plans for a cupcake design, but I’m not too sure if I’m going to get the time to actually pull it off. It’s pretty crazy, I might just have to save it for another time.  I have been busy making all kinds of other cupcakes in the mean time, including these s’more ones I made last week for a 11 lucky people last week. I say 11 as I only made 11, I didn’t want to risk having 12 not tall enough ones, so I made 11 instead. I almost put a marshmallow in the middle of the batter, but resisted last moment. A delicious marshmallow frosting, nicely toasted with my favourite of all the kitchen gadgets, the blow torch.

I didn’t end up tasting one, as I sacrificed mine to one of the production guys who gets giddy when I bring in baked treats. The moment he suck his teeth in, his shoulders dropped, and the smile on his face was a real kodak moment. There were a few people having food-gasams over these cupcakes, so it looks like I’ll have to make them again and see what all the fuss is about!

S'more Cupcakes
Print
Cupcakes
  1. 240g butter (melted)
  2. 100g good quality chocolate (melted)
  3. 4 eggs
  4. 200g milk
  5. 2 teaspoon vanilla essence
  6. 240g sugar
  7. 240g self-raising flour
  8. 60g cocoa
  9. 2 teaspoon baking powder
Marshmallow Frosting
  1. 150g caster sugar
  2. 1 eggwhite
  3. 1 tsp cream of tartar
  4. 30g white marshmallows, chopped
  5. Dark chocolate squares, to decorate
  6. Tiny Teddies, to decorate
Instructions
  1. Preheat the oven to 180C. Line a cupcake tin will 11 liners (12 if you really want to!)
  2. Add melted butter and chocolate to the dry ingredients and mix until combined.
  3. Evenly distribute the batter into the cupcake cases.
  4. Bake in centre of pre-heated oven for 35-45 minutes or until a skewer inserted into the middle comes out clean.
  5. Cool on a wire rack until completely cool.
  6. For the icing, whisk together sugar, eggwhite, cream of tartar and 1/4 cup (60ml) water in a heatproof bowl. Place over a pan of simmering water (don’t let the bowl touch the water) and whisk for 10 minutes or until doubled in volume. (Alternatively, whisk with electric beaters for 6-8 minutes.) Whisk in marshmallow, then transfer to an electric mixer and whisk for 10 minutes or until bowl is cool.
  7. Pipe the marshmallow frosting on top of the cooled cupcakes. Lightly brown with a kitchen blow torch, and top each with a square of chocolate and tiny teddy.
Iron Chef Shellie http://ironchefshellie.com/

Like Like can lead to Love...

S’more Cupcakes


Also Recommended


Comments

13 comments on “S’more Cupcakes
  1. Gourmet Getaways - August 14, 2014 at 1:24 am

    Love the swirl on the s’mores! They look more enticing :)

    Julie
    Gourmet Getaways

    Reply
  2. Hannah - August 14, 2014 at 10:23 am

    Don’t let me near these I’ll peel off all the toasted marshmallow and leave the cake behind on, like, seven of them.

    Reply
  3. Claudia - August 15, 2014 at 7:55 am

    Consequently yummy! That looks impressive.

    Reply
  4. Michelle @ The Bakeanista - August 15, 2014 at 12:31 pm

    I’m sitting here, at my desk, craving cupcakes. Why oh why did I come to your blog when I’m hungry? Bad bad move! I too want to get foodgasm over these amazing looking cupcakes too! So when you make them again… please share the gasm? πŸ˜›

    Reply
  5. Maureen | Orgasmic Chef - August 15, 2014 at 2:35 pm

    I love these cupcakes! The American in me wouldn’t call them s’mores but the Australian half would. :) Yumm-o!

    Reply
  6. Cindy - August 16, 2014 at 8:53 am

    Wow, they look so impressive!

    Reply
  7. Helen | Grab Your Fork - August 17, 2014 at 5:57 pm

    SO CUTE! And also rather suggestive, if ya know whaddamean. LOLOLOL

    Reply
  8. Claudia - August 20, 2014 at 5:16 pm

    Consequently mouth watering! That appears impressive.

    Reply
  9. Leigh - August 26, 2014 at 12:25 pm

    Wow – what a gorgeous looking cupcake and the teddy bears are the cherry on top! :)

    Reply
  10. Marta @ What should I eat for breakfast today - August 27, 2014 at 1:54 am

    It looks so beautiful, how did you make it look so nice? I know that it’s not easy at all. It’s a masterpiece!

    Reply
  11. Daisy@Nevertoosweet - August 29, 2014 at 12:20 am

    I bet all your colleagues liked these cupcakes! Wish I stopped by and picked some up!!

    Reply
  12. Choc Chip Uru - September 17, 2014 at 5:32 pm

    If I ate just one bite, I would eat the batch. I know. πŸ˜›

    Cheers
    Choc Chip Uru

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

Find out more about Shellie

Subscribe to the Email List


Copyright Please

All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.
© 2015 Shellie Froidevaux.