Chocolate marshmallow cupcakes Recipe

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makes:

12

Skill:

easy

Cost:

cheap

Prep:

30 min

Cooking:

18 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

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

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