Do you love chocolate cake? How about marshmallows? Digestive Biscuits? Well this is a recipe you need to try! Packed full of chocolate goodness topped with gooey marshmallow and a little crunch of digestives these are a super fun twist on the smores classic.
A perfect thing to bake for the whole family to get involved in making (and eating) together. The recipe is super easy, just mix all the cupcake ingredients together in a bowl, bake and drizzle on all the toppings.
The perfect bake for any time of the year!
The sponge in super soft and light packed with chocolate and the topping of the marshmallow drizzle adds a lovely texture topped with hard set chocolate and crunchy biscuits.
A few Questions You might have before baking...
1.Is it Gluten free?
Yes it is off course gluten free but don't worry I've tried them on my non gf friends and they haven't been able to tell the difference! Just ensure you pick up gf flour and gf baking powder and your good to go!
2. Is it Dairy free?
No but with some simple switches you can easily make some dairy free smores cupcakes!
Switch the butter for a hard dairy free butter alternative
Switch the milk for a dairy free milk
Switch the chocolate for a dairy free milk or dark chocolate
Ensure that your cocoa powder is dairy free
Use a dairy free Nutella substitute
Ensure your digestive biscuits are also dairy free
3. Is it Vegan?
No but you could try making all the substitutes to make it dairy free and then for the egg using an egg replacement such as :
3 Flax eggs
3 chia eggs
Applesauce
Egg replacement
I haven't tried making it vegan myself so if you do let me know what you thought!
So lets get into the cupcakes! If you have any other questions or you make the cupcakes tag me on instagram @rubysgfkitchen to let me know how they turned out.
175g Gluten free self raising flour
175g Butter, softened
175g Caster suger
3 Large eggs
4 tbsp Milk
1/2 tsp Zanthem gum
1tsp Baking powder
1 tsp Vanilla extract
9 Squares of dark or milk chocolate
25g Cocoa powder
2 1/2 tbsp Nutella
A pack of digestive biscuits
100g Butter
50g Suger
150g Mini marshmallows
200g Dark or Milk Chocolate (I use Dark)
Preheat the oven to 180 fan, and line a 12 hole cupcake tin with cupcake cases.Take your digestives and break them so that an even layer of biscuits covers the Bottom of each cupcake case.
Beat all your cupcake ingredients in a bowl with a electric whisk until smooth (Be careful not to over beat as cupcakes may be rubbery!)
Using a spoon or ice cream scoop evenly disrepute your batter between your cupcake cases, lightly flattening the top with a tea spoon, moving in circular motions and place in the oven for 10 - 15 minutes or until brown and a skewer inserted in the middle comes out clean ( if you have any extra batter you could do a few more cupcakes or I like to use fairy cases and make small ones!)
Leave the cupcakes too cool for five minutes in the tin and then take them out to let them cool completely.
To make the marshmallow drizzle melt the butter, marshmallows and sugar in a pan on a low heat until well combined and all the marshmallows are melted. Pour the mix into a bowl and let it cool until it thickens to a spreadable consistency.
Melt your chocolate in a microwavable bowl heating in 30 second intervals and stirring between each one.
Once your cupcakes are fully cool decorate your cupcakes with the drizzle, chocolate and leftover digestive biscuits!
Thank you for reading and I hope you enjoy baking them (and eating them to!)
Ruby x
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