My Swedish version of s’mores cupcakes is mud cake muffins filled with baked marshmallow, topped with whipped dark chocolate ganache, and finally topped with Mariekex and Italian meringue (Kladdkakemuffins med bakade marshmallows, chokladganache och italiensk maräng)! I think you understand why this recipe is one of my best experiments!
I had a contest at my Instagram (fikawithm) and my followers could give me fika ideas. The one with the best idea would win the fika when I baked it. The winning idea was “s’mores inspired cupcakes”. I have never baked anything with marshmallow before, so the idea was fun. I decided to give it a Swedish touch by have my mud cake muffins as a base and changing graham cracker for the Swedish Mariekex by Göteborgskex. If you don’t live in Sweden and can’t find Mariekex, change for any other cracker. But whatever you do, don’t miss out to try this recipe!
This recipe will give you 8 large cupcakes.
Recipe for the best s'mores cupcakes, the Swedish version (Kladdkakemuffins med marshmallows, chokladganache och italiensk maräng)
- 100 g salted butter, melted
- 2 eggs
- 2.5 dl sugar
- 2 dl flour
- 4 tbsp cacao powder
- 1 tsp baking powder
- 1.5 tsp vanilla sugar
- 1/4 tsp salt
- 4 large marshmallows, cut into halfs
- 75 g chocolate (I used 55% cacao), chopped
- 0.75 dl whipping cream
- 1 pinch of salt
- 8 Mariekex (crackers)
- 1.3 dl sugar
- 1 dl water
- 2 egg whites, room temperature
- 1 pinch of lemon juice
- 0.5 tsp vanilla sugar
Preheat the oven to 200 degrees C and line a tray with 8 paper muffin cases.
Beat the eggs grntly together with the sugar.
Mix the flour with cacao powder, baking powder, vanilla sugar and salt, and then add it to the egg mixture. Blend together lightly with a spatula. Don’t overmix the batter as this will give you fluffy muffins instead of muddy.
Fill the muffin cases two-thirds full and bake for around 10-11 minutes in the middle of the oven. Take them out and push a half marshmallow in the center of every muffins. Bake for around 2 minutes again.
Transfer to a wire rack to let them cool completely. Make the ganache while you are waiting.
Chop the chocolate and put it in a bowl. Heat the cream (remove from heat just before boiling) and pour it over the chocolate. Let it rest for 5 minutes and then stir until smooth. Let it rest for 30-60 minutes in the fridge. Whip the ganache until desired thickness, and pipe it out in every muffins. It should be whole in the middle of every muffins if you didn’t overbake them (creates after cooling down). Put the cracker on top of the ganache.
Add sugar and water in a saucepan and heat on medium heat until sugar is dissolved. Keep stirring with a spoon. Once the sugar is dissolved, let boil until it reaches 121 degrees C. While you wait for it to reach the temperature, whisk your egg whites with the lemon until fluffy, around 1-2 minutes. Wait for the sugar mixture to reach the desired temperature. Stir with the spoon once in a while.
When you reach the temperature, start adding it in a slow drizzle to the egg whites while beating the egg whites with an electrix mixer. Continue mixing until the meringue forms stiff peaks. Let rest for a few minutes until it reaches room temperature.
Pipe the meringue out on the crackers. Use a kitchen blow torch to toast the top of the meringue to give it a nice colour. Enjoy!
Change the cracker for any other cracker och cookie. Fill the cupcake with marshmallow and nutella instead of marshmallow and chocolate ganache. Let me know if you try anything else!