MondelezFoodservice | Autumn S’mores With Crunchie Bits

Autumn S’mores With Crunchie Bits

Prep time


Total time





  1. 1

    Preheat the oven to 180 °C.

  2. 2

    Melt butter and smash crackers mix with sugar and combine.

  3. 3

    Mix sugars, flour, cocoa powder, baking powder and baking soda, salt and coffee with electric mixer.

  4. 4

    In a separate bowl mix eggs, milk, oil, and vanilla. Add the wet to the dry and mix. Add in boiling water.

  5. 5

    To a lined cupcake tray add cracker mix. Then pour in the batter to ¾ up and add the rest of the cracker mix with broken up crunchie.

  6. 6

    Bake for 18-22 mins and then allow to cool to room temperature.

  7. 7

    Make the frosting, add egg whites to a stand mixer. Add sugar with a splash of water to a pan and heat on high without stirring to 121 °C. Add cream of tartar to the eggs and start to whip add the sugar in a slow stream. Beat until thick and glossy and cold to the touch.

  8. 8

    Add frosting to piping bag and top the cupcakes, lightly blow torch. Add Crunchie piece, Ritz cracker.



  • For the Ritz cracker bottom:
  • 400 g Ritz Original crackers (crushed)
  • 200 g unsalted butter melted
  • 100 g granulated sugar
  • For the cupcakes:
  • 300 g caster sugar
  • 100 g dark brown sugar
  • 200 g plain flour
  • 75 g natural unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tsp instant coffee
  • 2 large eggs room temperature
  • 240 ml whole milk
  • 120 ml vegetable oil
  • 2 tsp vanilla extract
  • 240 ml boiling water
  • 100 g Cadbury Crunchie Bits
  • For the frosting:
  • 4 large egg whitesroom temperature
  • 400 g sugar
  • 0.5 tsp cream of tartar

Nutritional Information

Typical valuesPer Serving
Energy1230.0 kJ
Energy294.0 kcal
Fat13.0 g
Carbohydrates39.0 g
Protein3.8 g
Saturated fat4.7 g
Sodium1.3 g
Dietary fibre1.0 g
Sugars29.0 g