S'more cupcakes

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a lidded BBQ for indirect cooking at 180°C. On a kettle, bank the coals to either side and leave the middle clear. On a kamado, fit the heat deflector. Make sure the whole muffin tin will sit away from direct heat. Skip the smoking wood; chocolate wants clean heat, not a bonfire.

2. 02

   Step 2BUILD THE BASES

   Line a standard 12-hole muffin tin with paper cupcake cases. Mix the fine digestive crumbs with the melted butter, divide between the cases and press into an even layer with the back of a small spoon. Firm enough to hold together, not hammered into concrete.

3. 03

   Step 3BEAT THE BATTER

   Beat the softened butter and caster sugar for 3–4 minutes until pale and fluffy. Beat in the eggs one at a time. Sift together the flour, cocoa, baking powder and salt, then fold into the butter mixture in two additions, alternating with the milk and vanilla. Stop as soon as the batter is smooth.

4. 04

   Step 4BAKE INDIRECT

   Divide the batter evenly over the biscuit bases; the cases should be roughly two-thirds full overall. Put the tin in the indirect zone, close the lid and bake for 20–25 minutes. Rotate the tin after 15 minutes if one side is colouring faster. They're ready when the tops spring back lightly and a skewer pushed into the sponge comes out without wet batter.

5. 05

   Step 5LET THEM COOL

   Lift the tin out using heatproof gloves. Leave the cupcakes in the tin for 5 minutes, then carefully transfer to a wire rack. Cool completely, allowing about 40 minutes more. Warm sponge will send that topping sliding.

6. 06

   Step 6MAKE THE GANACHE

   While the cakes cool, put the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until steaming and just starting to bubble at the edges. Pour over the chocolate, leave for 2 minutes, then stir gently until glossy. Let it cool for 15–20 minutes, until thick enough to spread.

7. 07

   Step 7PILE IT ON

   Spread the ganache across the cooled cupcakes, keeping it just inside the edges. Spoon or pipe the marshmallow fluff on top, leaving a little chocolate showing. Make a few peaks with the back of a spoon — those are the bits that catch and toast.

8. 08

   Step 8TOAST AND FINISH

   Stand the cupcakes on a metal tray on a heatproof surface, well away from the BBQ fuel. Using a kitchen blowtorch, sweep the flame over the marshmallow in short passes until golden with a few darker tips. Keep the flame away from the paper cases. Scatter over the biscuit pieces and serve once the topping is cool enough to bite, preferably the same day.