Chocolate Marshmallow Cupcakes

The taste of chocolate and marshmallows are delicious! It reminds me of when you are camping and sitting around the fire. The lovely smell of burnt marshmallows and the shock of your fingers almost permanently glued together! This may not be the most attractive, but has a delicious flavor. Any ideas for improving the appearance???!!!!

The recipe for moist chocolate marshmallow cupcakes:

Ingredients for the 12 chocolate marshmallow cupcakes:

Cupcakes:

113g of unsalted butter (softened)

130g of granulated white sugar

3 large eggs

1 teaspoon of pure vanilla extract

145g all purpose flour

50g cocoa powder

1 1/2 teaspoons of baking powder

1/4 teaspoon of salt

1/4 cup (60mL) milk

100g of mini marshmallows

Frosting:

200g of confectioners sugar (icing or powder sugar) sifted

30g of cocoa powder

113g of unsalted butter (room temperature)

1 teaspoon of pure vanilla extract

2 tablespoons of milk or light cream

To Top:

50 mini marshmallows

Preheat your oven to 180°C/350°F/gas mark 4

Line a 12 hole muffin tin with your cases

Start off by beating the butter and sugar until light and fluffy

Add the eggs (one at a time), mixing well after.

In another bowl sift the flour, cocoa and baking powder together. Then add the salt.

Then alternately add the flour, cocoa and baking powder mixture and milk to the butter and sugar. Mixing well every time.

Scrape down the sides of the bowl and mix well to insure that all of the ingredients are combined.

Fold in the marshmallows carefully.

Evenly fill the tin and then bake for 15-17 minutes or until a tooth pick comes out clean.

Remove cupcakes from the tin and place on a wire rack to cool 30 minuets before icing.

For the Butter Cream

Use an electric mixer beat butter until smooth.

Add the vanilla and beat until combined.

Then, on low speed beat in icing sugar and cocoa powder bit by bit.

Then if it is too thick add a bit of milk, if it is too thin add icing sugar until it is the desired consistency.

Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife (whichever one you want to do!)

Carefully place the marshmallows on top how you want.