Chocolate + graham crackers + marshmallows = s'mores, the classic campfire dessert. Now you can enjoy those flavors in a moist chocolate cupcake topped with toasted marshmallow and harboring a secret center of... well, it wouldn't be secret if we told, would it? Try these s'more cupcakes today!
To prepare the filling: Scoop the Biscoff spread in 1 1/4" balls onto a piece of parchment or plastic wrap. A gently heaped teaspoon cookie scoop works well here. Cover them with plastic, and put them in the freezer for a few hours, or until they're frozen solid.
Preheat your oven to 350°F. Line a muffin pan with paper muffin cups, and grease the muffin cups.
To make the batter: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined.
Divide the batter among the lined wells of the muffin pan, filling each one about 2/3 full.
Bake the cupcakes for 12 minutes, or until their edges look set but their centers are still liquid.
To add the filling: Remove the Biscoff balls from the freezer, and quickly place one into the center of each baking cupcake. Don't try to submerge them; just plop them on top. Also, do this with the pan in the oven and just pulled out a bit, if you can; removing the pan from the oven could cause the cupcakes to fall.
Continue baking the cupcakes for 12 minutes, or until a toothpick inserted into the center of one (avoiding the filling) comes out clean. While the cupcakes are baking, prepare the marshmallow topping.
To finish the cupcakes: Cut each marshmallow longitudinally nearly in half, leaving a "hinge" on one side. Imagine butterflying a piece of meat — that's what you're after.
When the cupcakes test done, remove them from the oven. Set your oven to broil.
Working quickly, criss-cross two strips of marshmallow atop each cupcake, centering them as best you can. Place the pan back into the oven, and broil the cupcakes until the marshmallows are toasted; this could take less than a minute, so keep your eye on them.
Remove the cupcakes from the oven, and re-center any marshmallows that may have slipped. Let the cupcakes cool to lukewarm, then carefully remove them from the pan and place them on a rack to cool.
Storage information: Store leftover s'more cupcakes in an airtight container at room temperature for several days. Freeze the baked and filled cupcakes for longer storage; add the marshmallow topping to thawed cupcakes before serving.
Why use Biscoff spread (or cookie butter)? Because it's the closest thing we've found to a smooth, rich graham cracker-flavored filling. See the tip below for how to make homemade cookie butter if you'd like to make your own.
To make your own Biscoff spread (cookie butter): Using a food processor, grind about 15 Biscoff cookies (113g or 1/2 a standard package) to fine crumbs. Add 1/2 cup (113g) boiling water and process until the mixture is completely smooth and silky. Then add the following:
2 tablespoons (28g) room-temperature refined coconut oil
1 tablespoon golden syrup, corn syrup, or honey
1/4 teaspoon cinnamon
1/8 teaspoon salt
Process the mixture to combine. Transfer to an airtight container and refrigerate until set, about 2 hours. Prepare the cupcake batter as written, and bake the cupcakes for 20 to 22 minutes, until baked through. Let cool, then use a paring knife to cut a 1" hole in each one. Use a teaspoon scoop to dollop the chilled cookie butter into the hole (press down with a damp finger to smooth). Cover the hole with the two halved marshmallows and broil to finish.
