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Description
Biscoff S'more Cupcakes with a rich chocolate cake base, creamy Biscoff filling and golden toasted marshmallow on top
Makes
12
Ingredients
435g
Water
100g
Water
Method
- Place the Mississippi Chocolate Muffin & Cake Mix into a bowl along with the water and vegetable oil on a low speed for 1 minute then scrape down
- Beat for a futher 6 minutes on medium speed and mix for a final minute on a slow speed
- Deposit into cupcake cases
- Bake at 180Ö¯C for 22 minutes
- Once the cupcakes have baked and cooled, melt the Biscoff spread slightly in the microwave
- Core the centre of each cupcake and fill with the Biscoff spread using a piping bag
- To make the Mallow topping – mix the Mather’s White Mallow Russe with water and heat until the mallow has dissolved or the temperature reaches 60֯C
- Place in a mixing bowl and with the whisk attachment mix for 10 minutes until stiff peaks form
- Transfer the mallow into a piping bag and pipe onto each cupcake
- Using a blow tourch lightly toast the mallow until golden brown
- Finish with half a Biscoff Biscuit
