Chocolate marshmallow cupcakes - recipe

Chocolate marshmallow cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cakes

For the buttercream

For the filling and decoration

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  1. 1

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

  2. 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.

    For this step you'll need:

    • 150g Butter (unsalted) softened
    • 150g Unrefined golden caster sugar
    • 3 Egg(s) (free range) medium
  3. 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.

    For this step you'll need:

    • 175g Self-raising white flour
    • 25g Cocoa powder
  4. 4

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

  5. 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.

    For this step you'll need:

    • 300g Icing sugar
    • 100g Butter (unsalted) softened
    • 40g Cocoa powder
    • 40ml Milk (whole)
  6. 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.

    For this step you'll need:

    • 12 Marshmallows large
  7. 7

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

    For this step you'll need:

    • 100g Mini marshmallows

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