hi-hat marshmallow

LOLA’s Hi-Hat Marshmallow cupcakes are real fun to make and eat! A scrumptious dark chocolate cupcake in combination with a thick swiss meringue and a crunchy chocolate shell give these the wow factor for any occasion.

• 100 g/3½ oz. dark/ bittersweet chocolate (70% cocoa), chopped
• 175 g/1 stick plus 5 tablespoons butter
• 225 g/1 cup plus 2 tablespoons (caster) sugar
• 4 eggs
• 100 g/¾ cup self-rising flour
• 3 tablespoons cocoa powder
• a pinch of salt

easy MARSHMALLOW FROSTING

• 180 g/1 scant cup (caster) sugar
• ¼ teaspoon cream of tartar
• 3 egg whites
• ½ teaspoon vanilla extract

CHOCOLATE COATING

• 350 g/12 oz. good-quality milk chocolate, chopped
• 3 tablespoons vegetable oil

muffin pan lined with 12 muffin cases

Makes 12

Preheat the oven to 180˚C/350˚F/ Gas 4.

Put the chocolate and butter in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Heat, stirring, until the chocolate melts and you have a smooth, glossy mixture. Remove from the heat and stir in the sugar. Let cool for 10 minutes.

Now beat with an electric hand mixer for 3 minutes. Add the eggs, one at a time, beating for 10 seconds between each addition. Sift the flour, cocoa and salt into the bowl and beat until blended.

Divide the mixture between the muffin cases. Bake in the preheated oven for 20–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.

easy marshmallow FROSTING

While the cupcakes are cooling down, make the easy marshmallow frosting.

Whisk the sugar, cream of tartar, egg whites and 60 ml/¼ cup water in a large heatproof bowl with an electric hand mixer on high speed until foamy, about 1 minute. Bring a small saucepan of water to a gentle simmer and set the bowl on the pan. Beat on high speed until stiff peaks form, about 5 minutes. Remove from the heat, stir in the vanilla and beat for a further 2 minutes, or until the frosting is nice and thick.

Transfer the frosting to a piping bag fitted with a plain 1-cm/3⁄8-inch nozzle/ tip. Leaving a narrow border around the very edge, pipe a spiral of frosting about 5 cm/2 inches high around each cold cupcake.

Set aside while you prepare the chocolate coating.

chocolate coating

Put the chocolate and oil in a heatproof bowl over a pan of simmering water.  Do not let the base of the bowl touch the water. Heat, stirring, until the chocolate melts and you have a glossy mixture.

Transfer to a small, deep bowl and let cool for 15 minutes.

Holding each cupcake by the base, dip the marshmallow spiral into the cooled, melted chocolate to entirely coat the spiral. You shouldn’t be able to see any of the marshmallow, so fill in any gaps with a little more chocolate. Allow the excess to drip off.

Let the cupcakes stand on a wire rack to set at room temperature for 15 minutes before serving.