- 150g HobNob Biscuits (blitz into crumbs, closest I could get to Graham crackers)
- 250g Unsalted Butter
- 500g Caster Sugar
- 100g Cocoa Powder
- 100g Self-Raising Flour
- 4 Medium Free-Range Eggs
- 1 1/2 jars of Marshmallow Fluff (if you can’t get this, make a classic Italian meringue as you would for Baked Alaska as will be safer if you serve the cupcakes to children as the hot syrup ‘cooks’ the egg whites.)
- Oven to 170C. With flouncy cupcake cases line a muffin tin, spoon in each case roughly 3/4 tbsp of the HobNobs crumbs into the base (for my first attempt, I spooned them in dry but think when I do them again I would add a few tablespoons of melted butter to the crumbs before spooning into the cases, to make more of a solid base.)
- I used my brownie mix on top which I wrote about in my Easter Chocolate post- but a quick refresher. In a large saucepan, melt gently the butter, sugar and cocoa powder until smooth. Fold in the flour and when cooled slightly, beat in the eggs, one at a time to make your brownie batter. (I should of added some choc chips to make this extra naughty….)
- I spooned on a couple of decent tablespoons of the brownie mixture into the cases, being careful not to disrupt the crumbs as I wanted a neat base to the cupcakes. Bake for 15-18 minutes, so the brownie is still gooey, as they will set a little bit more on cooling.
- FLUFF TIME!!! Having never used it before, I was unsure what to expect other than a sticky mess knowing me! I carefully spooned the marshmallow fluff into a disposable piping bag that I hadn’t cut the tip off and placed in a tall glass to act as a piping bag stand. It didn’t look like it would hold any piping design so when ready and the cupcakes were cooled down, I cut the pipping bag straight across and pipped a blob of the fluff in the centre of each cupcake. The fluff will spread out when being toasted so don’t disheartened if it doesn’t cover the whole cake.
- I unfortunately did’t have my blow torch to hand so preheated my grill to high and blasted the cakes whilst in the muffin tray to control it better. I went for a light golden colour but you can charred those babies if that’s your thing. The top was nice when straight from the grill (be carefully- hot sugar!) as the marshmallow will have a crisp shell when toasted (which it will lose the longer you store them) but they are tasty whenever you tuck in. A really quick easy recipe and you’ll wow your friends as they didn’t last long in my office!
- Category: Cupcakes, Chocolate
- Method: Baking
- Cuisine: American