Campfire Cupcakes
Makes around 12-16
Chocolate Cupcakes
Adapted from Dorie Greenspan’s Baking From My Home to Yours
  • 165g plain flour
  • 60g cocoa powder
  • ¾ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 120g butter
  • 100g light brown sugar
  • 112g caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 60g dark chocolate, melted and cooled
  • 120ml whole milk
  • 120ml boiling water, with ½ tsp instant coffee mixed in

  1. Preheat the oven to 180°C.
  2. Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. Set aside.
  3. Whisk together the butter and the sugars for a few minutes until light and fluffy.
  4. Add in the eggs one at a time, then the vanilla extract. At this point the mixture usually looks curdled but don’t worry it will come back together.
  5. Pour in the melted chocolate and whisk together until completely combined.
  6. Add the flour mixture alternately with the milk, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed.
  7. Finally pour in the boiling water and mix until just combined.
  8. Pour into your prepared cupcake cases and bake for 15-18 mins.
  9. Leave to cool on a wire rack completely before inserting the filling and frosting.
Malted Chocolate Filling
Adapted from Sweetapolita’s recipe for Belgium Malted Chocolate Frosting
  • 113.5g unsalted butter
  • 125g icing sugar
  • 20g Ovaltine
  • ¼ tsp vanilla extract
  • 60g milk chocolate, melted and cooled
  • 30ml whipping cream

  1. Whip together the icing sugar and butter until pale, light and fluffy
  2. Add the Ovaltine, vanilla extract and a pinch of salt. Whisk until combined.
  3. Add the melted chocolate and whisk together for a minute.
  4. Finally pour in the whipped cream and whisk for a couple of minutes until the filling has firmed up a little.
  5. To insert the frosting, scoop out a little circle of cake from the top of the cupcake and pipe in the filling. You can place the little circle of cake back on top.
Marshmallow Frosting
Adapted from Bakers Royale’s Marshmallow Frosting
  • 300g egg whites
  • 250g caster sugar

  1. Place the egg whites and the caster sugar in a bowl over boiling water.
  2. Whisk constantly for about 10-15 mins until the sugar has dissolved and the temperature reaches 71°C.
  3. Pour into a stand mixer and whisk on a high speed for about 10-12 mins until the marshmallow frosting has stiffened.
  4. Using a Wilton 2D piping tip, pipe the marshmallow as high as you like then go crazy with the blowtorch.

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