Hello guys! A delicious cupcake recipe for you today. A fudgy chocolate cupcake with a crisp biscoff base. Topped with fluffy vanilla marshmallow, biscoff biscuits and cadburys chocolate. Dreaaaamy!
These cupcakes have a little bit more prep than my normal recipes but it is so worth it! They are still very simple and easy to follow. I have some other options if your don’t want to make your own marshmallow that will work just as well.
- Marshmallow fluff – Can be used as a substitute. Just add it to a piping bag and pip straight on.
- Single marshmallows– Once cupcakes come out of the oven add a large marshmallow or a few mini marshmallows on top of them. Place back in the oven for a few minutes so they melt to the cupcake slightly. Make sure to keep and eye on them as it wont take long. Make sure to stick your biscoff biscuit in straight away before the marshmallow cools.
If you cant get your hands on Biscoff biscuits Aldi do brilliant versions. I normally get my Biscoff products from Deals or Amazon.
Happy Baking! <3 Dm me on Instagram if you have an questions.
Biscoff S’more Cupcakes
Prep time: 30 minutes
Cook time: 20-22 minutes
- 140g Biscoff biscuits
- 40g Melted butter
- 115g Dark chocolate
- 115g Unsalted butter
- 85g Plain flour
- 15g Cocoa powder
- Half teaspoon baking powder
- 1/8th of a teaspoon Bicarbonate soda
- 1 teaspoon instant coffee dissolved in 60ml of boiling water
- 100g of caster sugar
- 100g of light brown sugar
- 2 eggs
- 40ml of buttermilk
- 1 teaspoon vanilla
- 4 eggs whites
- 250g Caster sugar
- 75ml water
- 1 teaspoon vanilla
- 1/4 Teaspoon of cream or tartar (Replacement- squeeze of lemon juice)
- 12 Biscoff biscuits
- 12 Pieces of chocolate
- Preheat oven to 180C/160C Fan and get your 12 cupcake tin lined with your desired cupcake cases.
- Crush up your 140g of biscoff biscuits and mix in your melted butter. Add an even amount of the mixture into each cupcake case and flatten down with a spoon. Set in the fridge while you make the cake mix.
- Cake mix- Melt Dark chocolate and butter together.
- While chocolate mixture is melting sieve all dry ingredients (Flour,cocoa,baking powder, salt and Bicarbonate) into a bowl.
- Add in caster sugar and brown sugar to the dry ingredients and mix.
- In a separate bowl, Mix together the buttermilk, vanilla and eggs.
- Make your dissolved coffee mixture and add it to the chocolate/butter mixture.
- Now it’s time to incorporate your wet ingredients with your dry ingredients (Be careful not to overmix as this will result in a dense cake). Fold the mixture.
- Once combined, scoop mix into cupcake cases evenly. An ice-cream scoop is ideal for this! Bake in the oven for 20-22 minutes and then leave to cool completely.
- Beat the egg whites and cream of tartar with an electric whisk. A stand mix will be easier but a hand whisk will work. Whisk till you have peaks.
- Add sugar into a pot with the water and place on a medium heat. You want to cook his until the temperature reaches 112 C. I used a meat thermometer.
- Turn on your mixer and whisk your egg whites while slowly pouring in your sugar mixture. Don’t pour directly on the mixture or you will get clumps of sugar. Pour in at the side of the bowl.
- Whisk this mixture until your merguine cools down to room temperature and has stiff peaks. This will take about 10 minutes. You can add in the vanilla at any point now.
- Add to a piping bag with a round piping tip.
- Pipe on your home-made marshmallow on each of your cupcakes. Or use the substitutes.
- Place a biscoff biscuit in each cupcake.
- (Optional) I used a blow torch to slightly toasted the outside of my marshmallow.
- Place a piece of chocolate on each cupcake.
- Take a snap of your creation and enjoy!
If you make this recipe I would love for you to tag me on Instagram!#Gills_bakesandcakes @Gills_bakesandcakes