Chocolate Marshmallow Cupcakes

Preheat your oven to 180°C (160°C, gas mark 4) and line a cupcake tin with 12 cupcake cases.

Cream together the butter and sugar using a freestanding or hand held electric mixer, until pale and fluffy. Add the eggs one by one beating in between.

Carefully fold in the flour and cocoa powder until smooth and well mixed. Spoon into the cases until 2/3 full then place in the oven for about 20 minutes until a skewer inserted into the cake comes out clean.

Remove from the oven and leave to cool slightly before transferring to a wire rack to cool completely.

To make the buttercream, beat together the icing sugar, butter and cocoa powder until well mixed then slowly add the milk, whilst still beating. Continue beating until light and fluffy.

Next gently melt the large marshmallows in a heatproof bowl over simmering water. Scoop out a small well in the centre of each cupcake and pour in a little melted marshmallow into each one, then leave to cool.

Finally use a spoon or small palette knife to spread chocolate frosting onto the cakes and finish with the small marshmallows.