This is the quickest and easiest cupcake I've ever come across to (not the prettiest one though because of my poor cooking skill, I have seen some very nice S'more cupcake from other bloggers) It is just a sandwich of cookies with a layer of melted chocolate and topped with marshmallow with some cake decoration. S'more cupcake or biscuits bar is originated from America which is a popular campfire snack made from a sandwich of Graham Crackers with melted chocolate, nuts and toasted marshmallow. It's a quick fix for the craving for something sweet in less than 20 minutes.
December is approaching and the crowd waiting for the shops to open in the morning is getting bigger and the Christmas spirits is rising with parties and celebration. I went to celebrate Thanksgiving with my American friend and got to understand more about this celebration. It is the celebration of harvest with a big feast. We had turkey, stuffing, ham, mash potatoes, corn and bean followed by pumpkin pie for dessert. My friend introduced me to pumpkin pie last year and I made these little pumpkin tartlets for her party this year. Of course her's taste better but I have lots of fun making these tartlet and the pastry is good, too.
24 digestive biscuits or Graham Crackers
milk or dark cooking chocolate
- Line 2 baking trays with baking paper. Lay 12 biscuits onto the trays or place them into a big muffin tray with paper case if it fits in. Add pieces of chocolate on top and then lay another layer of biscuits on top.
- Bake at 160c oven for about 7 minutes or until the chocolate has melted. Remove the tray from the oven and cool slightly. Push the biscuits down to secure a bit.
- Place some marshmallow on top of each cupcake and bake for further 10 minutes or until the marshmallow brown slightly. Leave cool slightly, then decorate the cupcake with toasted coconut with pistachio, sprinkles or chocolate balls. Enjoy the cupcake while it is still warm!
Source: adopted and modified from the cookbook 500 cupcakes from Fergal Connolly