This is one of those bakes that turned out nothing like it was supposed to, but was great nonetheless! These smores cakes were supposed to be biscuits, as in the following recipe by Megan Porta, but the mixture came out far more like cake.
The mixture may have been runny because of the mixture of cup measurements and weights, or because I didn’t leave the mixture to cool like the recipe said because I was in a hurry! Instead of trying to turn the mixture into a texture which I would have been able to roll out, I spooned the batter into cupcake cases and baked for about 15 minutes on Gas Mark 5. I then topped each cake with a marshmallow and placed the trays back in the oven for 4 minutes to allow marshmallow melting.
The recommended square of chocolate under the marshmallow didn’t melt in those 4 mins and ended up interrupting the gooey texture, so I’d leave this out.
The cakes came out tasting like chocolate fudge cake, and were good cold and also warmed up again so the marshmallow on top melted. In hindsight the cupcakes were possibly even more practical than the biscuits I planned to make because they come partially wrapped, in the cases. I took these smores cakes with me to the Lake District for a New Year’s trip with some friends from university and they met with everybody’s approval!