S'more cupcakes

S'mores are traditionally made over a campfire, toasted marshmallows sandwiched between two chocolate digestive biscuits (yum). So in cupcake form these are irresistible!

Ingredients for the sponge:                               Ingredients for the frosting:

30g plain chocolate.                                         180g caster sugar

5 digestive biscuits.                                          1 egg white

80g unsalted butter                                          1/2 tsp cream of tartar 

280g caster sugar.                                            50g white marshmallows

200g plain flour.                                                1 tsp vanilla extract

45g cocoa powder

1 tsp baking powder 

Pinch of salt

2 large eggs

240ml milk

Method:

1. Preheat oven to 170 degrees C, line a muffin tin with cases and finely grate the chocolate with a cheese grater. Put the biscuits in a plastic bag and Crush them with a rolling pin.

2. Beat together the butter, sugar, flour, cocoa powder, baking powder and salt until resembling fine breadcrumbs.

3. Mix the eggs and milk in a jug and pour this into the dry ingredients, mix until incorporated, smooth and thick.

4. Fill each case with mixture and sprinkle some chocolate shavings on top, followed by some of the crushed biscuits, leaving some for later.

5. Bake for 20 minutes or until a skewer inserted comes our clean. Leave to cool.

6. To make the marshmallow frosting, put a bowl over a pan of simmering water. Add the sugar, egg white, tartar to the bowl and melt together.

7. Roughly chop marshmallows and add, letting the melt into the mixture. Remove from heat and while still warm whisk for about three minutes until frosting forms stiff peaks and becomes light and fluffy.

8. Frost cakes and sprinkle over remaining biscuit crumbs.

 Top with a square of chocolate and enjoy!