Chocolate Muffins with Marshmallow Cream

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Chocolate Muffins with Marshmallow Cream
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Health Score:
Health Score
3,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
693
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie693 kcal(33 %)
Protein5.99 g(6 %)
Fat30.59 g(26 %)
Carbohydrates100.45 g(67 %)
Sugar added61.48 g(246 %)
Roughage0.67 g(2 %)
Vitamin A282.98 mg(35,373 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.68 mg(14 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.58 mg(22 %)
Vitamin B₆0.03 mg(2 %)
Folate65.68 μg(22 %)
Pantothenic acid0.29 mg(5 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C0 mg(0 %)
Potassium90.63 mg(2 %)
Calcium144.37 mg(14 %)
Magnesium9.78 mg(3 %)
Iron2.63 mg(18 %)
Iodine10.58 μg(5 %)
Zinc0.35 mg(4 %)
Saturated fatty acids18.38 g
Cholesterol107.45 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2 ¾ cups
½ cup
½ teaspoon
¾ cup
superfine caster sugar
1 ½ cups
2
cup
butter (melted)
For the topping
cup
3 cups
2 tablespoons
7 ounces
To decorate
red and brown sugar sprinkles
½ cup
2 cups

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper muffin cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and bicarbonate of soda into a mixing bowl. Stir in the sugar.
3.
Whisk the buttermilk with the eggs and pour into the dry ingredients. Add the melted butter and fold in gently until just combined. The mixture will be lumpy.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
5.
For the topping: beat the butter and milk until soft. Sift in the icing sugar and beat well.
6.
Gradually add the marshmallow cream and beat until smooth. Beat in the vanilla.
7.
Spoon into a piping bag and pipe on top of the cakes.
8.
Press the sugar sprinkles around the sides of the cakes.
9.
Beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Put half the mixture into another bowl. Add red colouring to 1 bowl and green colouring to the other, beating well.
10.
Spoon into 2 piping bags and pipe on the cakes, as in the photo.