Chocolate marshmallow cupcakes recipe

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makes: 12
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 18 min
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  • If you’re after the ultimate treat then you have to try these chocolate marshmallow cupcakes. The decadent chocolate sponge and gooey marshmallow frosting is just delicious

    Ingredients

    • For the cupcakes:
    • 50g cocoa powder
    • 200ml boiling hot water
    • 125g butter, softened
    • 150g caster sugar

    • 50g dark brown sugar
    • 1 tsp vanilla extract
    • 2 large eggs, room temperature
    • 200g self-raising flour
    • 1 tsp baking powder

    • ¼ tsp baking soda
    • ¼ tsp salt
    • For the frosting:
    • 200g caster sugar
    • 3tsp water
    • 2 large egg whites, room temperature
    • Pinch of cream of tartar
    • Pinch of salt

    Method

    • To make this cupcake recipe, preheat oven to 180°C/350°F/Gas Mark 4. Line a 12-hole muffin tin with cupcake cases.

    • Stir the hot water with the cocoa until smooth and leave to cool.

    • Sift the flour, baking powder, baking soda and salt together and set aside.

    • Cream the butter and sugar until light and fluffy, add the vanilla extract. Add the eggs one at a time, beating well after each addition. Add the flour in one go and then the cooled cocoa powder.

    • Spoon the mixture into the cupcake cases and bake for 18 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.

    • For the frosting: In a small saucepan, combine the sugar with the water and bring to a boil over moderately high heat, stirring constantly until the sugar has dissolved (around 2 to 3 minutes.)

    • Add the cream of tartar and salt to the egg whites and whisk until soft peaks form.

    • With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy (around 5 minutes.)

    • Immediately pipe onto the cupcakes using a round tip nozzle.

    Top tip for making Chocolate marshmallow cupcakes

    Dust with cocoa powder or sprinkle was chocolate sugar strands for a creative finish

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