Smores Freakshake Cupcakes

It's everything you love about s'mores packed into a cupcake and topped with a mini doughnut.


  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • 12 marshmallows
  • Crushed and chopped graham crackers
  • Chocolate sauce
  • 250 grams marshmallow fluff
  • Donuts
  • 2 1/4 teaspoon active dry yeast
  • 1/2 cup warm water, 110 degrees
  • 1/4 cup granulated sugar
  • 1/4 cup evaporated milk, warmed to 110 degrees
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1 large egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 420 grams 2 1/2 cups all-purpose flour, then more as needed
  • Cinnamon sugar
  • 3 - 4 cups vegetable oil, for frying
  • Frosting
  • 1 batch fluffy chocolate ganache frosting


  1. Donuts (Please note, you'll probs want to make the donut while the cupcakes are baking)
  2. In a small bowl, whisk together yeast, warm water and 1/2 teaspoon of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
  3. Add in yeast mixture, milk, remaining granulated sugar, salt, melted butter, egg, egg yolk and vanilla.
  4. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 tablespoons more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
  5. Roll dough into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 2 inch cookie cutter. Use a smaller cookie cutter or the end of a piping tip to cut out little donut holes. Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 - 40 minutes.
  6. Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don't add more than three donuts at a time. Cook them on one side until they're a light golden brown then flip them over. Once they're golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
  7. To finish off the donuts roll them around in some cinnamon sugar.
  8. Donuts are best served the day they're made.
  9. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  10. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  11. Next, add milk and eggs in a jug and whisk until well combined.
  12. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  13. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle crushed graham crackers on top. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  14. Core the centre of each cupcake and fill with marshmallow fluff.
  15. Fit the end of a piping bag with a large round tip and frost a double donut swirl on top. Drizzle chocolate sauce. Place donut on top. I cut off a little of the bottom of the donut to help it sit on the frosting a little better.
  16. Drizzle choc sauce on the donut. Place marshmallow and graham cracker on top. Toast marshmallow using a kitchen torch. Alternatively you can pre toast it by placing it on a metal skewer and placing it over a gas stove top. Make sure you don't burn the house to cinders.