About the bake
These chocolate marshmallow cupcakes are a really lovely treat and very easy to make with kids. Store in an airtight container and consume within 3-4 days.
Method
Step 1:
Preheat your oven to 180°C (160°C, gas mark 4) and line a cupcake tin with 12 cupcake cases.
Step 2:
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.
Step 3:
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.
Step 4:
Remove from the oven and leave to cool slightly before transferring to a wire rack to cool completely.
Step 5:
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.
Step 6:
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.
Step 7:
Finally use a spoon or small palette knife to spread chocolate frosting onto the cakes and finish with the small marshmallows.
Ingredients
For the cakes
- 3 Egg(s) (free range) (medium)
- 150g Butter (unsalted)
- 150g Billington's Unrefined Golden Caster Sugar
- 175g Self-raising white flour
- 25g Cocoa powder
For the buttercream
- 300g Silver Spoon Icing Sugar
- 100g Butter (unsalted) (softened)
- 40g Cocoa powder
- 40ml Milk (whole)
- 300g Silver Spoon Icing Sugar
For the filling and decoration
- 100g Mini marshmallows
- 12 Marshmallows (large)
Utensils
- Cupcake tin
- 12 cupcake cases
- Electric mixer
- Skewer
- Cooling rack
- Mixing bowl
- Heatproof bowl
- Saucepan
- Palette knife
Recipe Reviews
yummy but marshmallows too sticky very hard to scrape out of the bowl, clumped together.
I loved this recipe, they were really nice and my parents ate them too!
wonderful with amazing taste !
Lovely easy to follow recipe. Thank you x
Ingredients
For the cakes
- 3 Egg(s) (free range) (medium)
- 150g Butter (unsalted)
- 150g Billington's Unrefined Golden Caster Sugar
- 175g Self-raising white flour
- 25g Cocoa powder
For the buttercream
- 300g Silver Spoon Icing Sugar
- 100g Butter (unsalted) (softened)
- 40g Cocoa powder
- 40ml Milk (whole)
- 300g Silver Spoon Icing Sugar
For the filling and decoration
- 100g Mini marshmallows
- 12 Marshmallows (large)
Utensils
- Cupcake tin
- 12 cupcake cases
- Electric mixer
- Skewer
- Cooling rack
- Mixing bowl
- Heatproof bowl
- Saucepan
- Palette knife