S'mores muffin cheesecakes
Say goodbye to boring old blueberry muffins. This recipe takes deliciousness to another level by taking two of our favourite indulgences and combining them to make simply mouth-watering chocolate marshmallow-ey wonder. This is like no muffin you’ve seen before. It is best eaten while the oozing marshmallow topping is still warm. This one will 100 per cent leave you wanting s’more (sorry).
2 cups/200g graham crackers/digestive biscuits, bashed into crumbs
½ cup/100g unsalted butter, melted
2 cups/400g cream cheese
2 tbsp icing sugar
1 tsp vanilla essence
6 cups/200g big white marshmallows, melted in the microwave for 30 seconds
200g good-quality dark chocolate, broken into pieces
1¼ cups/300ml double cream
5 cups/200g mini white marshmallows
1. Fill a 12-hole, 3cm-deep muffin pan with paper liners.
2. Tip the crumbs into a bowl and mix in the melted butter. Place a dessertspoon of the buttery crumbs into each paper muffin liner, flatten with a teaspoon, and pop in the freezer for 10 minutes or so.
3. Using an electric whisk, whip together the cream cheese, sugar, and vanilla essence. Fold through the melted big mallows. Spoon a heaped dessertspoon of this on top of each chilled base. Pop in the fridge for 30 minutes.
4. Place the broken chocolate in a bowl. Heat the cream in a pan until almost simmering, then pour over the chocolate. Leave to sit for 5 minutes, then stir to make a thick ganache mix. Pop a spoonful of this on top of the chilled cream cheese mixture. Chill for 20 minutes.
5. Top with mini marshmallows, then place under a preheated grill for 1 minute (alternatively, use a cook’s blowtorch). Watch them closely to make sure they don’t burn. Leave to cool slightly, then dig in.
This is an edited extract from Twisted by Team Twisted published by RPS, $16.99, and available nationally.
Photographer: © Ryland, Peters & Small