LOLA’s Chocolate Marshmallow cupcake is as rich, dark and dangerous as it’s utterly irresistible. It has mini marshmallows mixed into a chocolate cupcake, marshmallow frosting and more mini marshmallows on top. In the UK, this combination of flavours is found in teacakes, but one of these cupcakes makes an even better accompaniment to coffee or tea.
muffin pan lined with 12 muffin cases
sugar thermometer
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Sift together the flour, cocoa powder and baking powder in a bowl.
Put the butter, sugar and vanilla in a mixing bowl and beat with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition.
Add the sifted dry ingredients and milk in alternate batches and beat on low speed until combined. Fold in the mini marshmallows.
Divide the mixture between the muffin cases. Bake in the preheated oven for about 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.
While the cupcakes are cooling down, make the marshmallow frosting.
Put the sugar, cream of tartar and 100 ml/⅓ cup water in a saucepan and mix well. Heat until the sugar has dissolved and a sugar thermometer in the mixture reads 115˚C/242˚F.
Meanwhile, in a separate, grease-free heatproof bowl, whisk the egg whites with an electric hand mixer until stiff peaks form. Pour a thin, slow stream of the sugar syrup into the egg whites, whisking constantly, until the frosting stands in peaks. Make sure the syrup goes straight into the egg whites and doesn’t hit the beaters otherwise sugar crystals will form. Stir in the vanilla. Refrigerate for 30 minutes.
Spread the frosting over the cold cupcakes using a spatula. Top with mini marshmallows and chocolate sauce.