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Choc Mallow Cupcakes

These Choc Mallow Cupcakes are really moist, marbled cupcakes with a marshmallow topping.

Marshmallows are baked on top for the last few minutes of cooking and then the cooled cupcakes are drizzled in melted chocolate. Decadent, but yummy.

Marshmallows are baked on top for the last few minutes of cooking and then the cooled cupcakes are drizzled in melted chocolate. Decadent, but yummy.

The marshmallow and chocolate topping idea can really be copied to many of your favorite cupcake recipes.

Every time I make chocolate marshmallow cupcakes, I am asked for the recipe!

Ingredients:

• 4oz (125g) butter
• 1 tsp. vanilla essence
• 1/2 cup caster sugar
• 1 egg
• 2 tbsp. golden syrup
• 2 1/2 cups self-raising flour
• 1 1/4 cups milk
• 2 tbsp cocoa
• 1/4 cup milk, extra
• 3oz (100g) packet white marshmallows
• 3oz (100g) dark chocolate, chopped
• 1oz (30g) butter, extra

Preparation:

• Preheat oven 190C (375F).
• Line cupcake trays with cupcake liners.
• Cream butter, vanilla essence, sugar, egg and syrup in small bowl with electric mixer until light and fluffy.
• Transfer to a large bowl and stir in half the sifted flour with half the milk, and then stir in remaining flour and milk.
• Place half the mixture into separate bowl and stir in blended sifted cocoa and extra milk. 
• Drop alternate spoonfuls of mixture into prepared cupcake liners and run a knife through the mixture to give a marbled effect.
• Bake for 20 minutes.
• Remove cupcakes from oven and place a layer of marshmallows evenly on top of cupcakes.
• Return to oven for a further 5 minutes or until marshmallows are beginning to melt.
• Cool 5 minutes and drizzle with combined melted chocolate and extra butter.

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