Chocolate Marshmallow Cupcakes

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Combining two great ingredients: chocolate and marshmallow!




  • ½ cup butter, plus about 2 TBSP. extra
  • 1 tsp. vanilla
  • 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, plus a little extra
  • 3oz (100g) packet white marshmallows
  • 3oz (100g) dark chocolate, chopped



Preheat oven 375 degrees F. Line cupcake trays with cupcake liners. Cream ½ cup butter, vanilla, 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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