S'mores Cupcakes

  I received another tasty Degustabox at the end of October and have been enjoying it's contents in the ensuing weeks.  

You can see evidence of that with these gorgeous S'mores Cupcakes that I made using the Dr Oetker chocolate products which I received in the box.



I do enjoy these boxes when they arrive each month.   It's a little bit like getting a Christmas package because you never know what is going to be in it until it arrives.  I love delicious surprises!! 

I chose to feature the Dr Oetker chocolate product this month in a tasty cupcake recipe which resembles everyone's favourite campfire treat (and in honor of bonfire night)  S'mores Cupcakes!

 

 




Moist and fudgy these delightful cupcakes sport a fabulous sour cream chocolate frosting, biscuit crumbs dusted over top and a garnish of a toasted marshmallow half and bite of milk chocolate!

These cupcakes are absolutely fabulous.   Delicious and moist and quite moreish indeed!  Garnishes aside, if you are looking for a lovely chocolate cupcake with a nice frosting, this one fits the bill perfectly!

 

*S'more Cupcakes*

Makes 12

Printable Recipe  

A moist chocolate cupcake topped with a sour cream chocolate frosting, a toasted marshmallow, some digestive or graham cracker crumbs and a square of chocolate on top.  

For the cupcakes:

4 TBS unsalted butter, softened

150g of soft light brown sugar (3/4 cup packed)

1/4 tsp salt

1 large free range egg

1 tsp vanilla extract

80ml sour cream (1/3 cup)

105g of plain flour (3/4 cup)

21g of sifted cocoa powder (1/4 cup)

3/4 tsp baking soda

80ml hot water (1/3 cup)  

For the frosting:

28g of unsweetened chocolate, finely chopped (1 ounce)

4 TBS unsalted butter, softened

115g of icing sugar, sifted (1 cup confectioners sugar)

3 TBS cocoa powder

80ml sour cream (1/3 cup)

1 tsp vanilla extract
pinch salt  

You will also need:

12 large marshmallows, cut in half through the middle and toasted until golden brown under a grill

4 TBS digestive biscuit crumbs (graham cracker crumbs)

12 squares milk chocolate   

 

Preheat the oven to 180*C/350*F/ gas mark 4.  Line a 12 cup muffin pan with cupcake liners.   Set aside.  

Stir the butter, sugar and salt together in a large bowl until combined.  Whisk in the egg and then the vanilla and sour cream.   

Sift in the flour, cocoa powder and baking soda.  Whisk gently until almost combined.   Whisk in the hot water.  Divide between the prepared muffin cups.  Bake for 15 to 18 minutes, just until firm.   Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling completely. 

For the frosting, place the chocolate in a bowl and set over simmering water.  Allow to melt.  Whisk in the butter, sugar, ocoa, sour cream, vanilla and salt until smooth and creamy.  Spoon about 2 TBS of the frosting on top of each cooled cupcake.   Spread out a bit.  Sprinkle each with some biscuit crumbs and top with a toasted marshmallow half and square of chocolate.

  




Many thanks to Degustabox for sending me this box. I have to say I really look forward to getting my box each month.   There are always lots of things in it to enjoy and new products to try out.  I highly recommend.