S'mores cupcakes

Preheat the oven to 180C/160C fan/gas 4.

To make the base: In a bowl combine the graham cracker crumbs, sugar, butter and honey and mix. Place enough of this mixture (about one teaspoon) in individual cupcakes cases sat in a cupcake tray. Press down with your fingers or the back of a teaspoon to form smooth crust. Sprinkle chopped chocolate over each crust to form another layer. Put this in the oven for about 3-5 minutes.

To make the batter: In a bowl combine sugar, flour, cocoa, baking powder, baking soda and salt and mix. In a separate bowl, whisk together the eggs, milk, vegetable oil, vanilla extract and hot water. Add gradually to the dry mixture until smooth batter forms. Divide the finished batter between each cupcake mould ¾ of the way to the top.

Place in oven and bake for 15-18 minutes, or until a toothpick placed in the centre comes out dry. Leave to cool.

In a bain marie, combine the egg whites, sugar and cream of tartar. Heat the mixture on a low-medium heat and beat constantly with a hand mixer until smooth peaks begin to form. Mix in the vanilla extract.

Once the cupcakes are cooled completely, ice them as normal. Add mini marshmallows, almonds and chocolate chunks as a garnish. To finish off the look use a blow torch or a lighter to slightly melt the marshmallows and chocolate.

Courtesy of Mychelle's Baketique .