Fluffy Cocoa Cupcakes

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Fluffy Cocoa Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
334
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie334 kcal(16 %)
Protein4.97 g(5 %)
Fat14.63 g(13 %)
Carbohydrates46.66 g(31 %)
Sugar added12.57 g(50 %)
Roughage0.67 g(2 %)
Vitamin A17.66 mg(2,208 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.49 mg(4 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.16 mg(15 %)
Niacin2.22 mg(19 %)
Vitamin B₆0.02 mg(1 %)
Folate54.98 μg(18 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.46 μg(1 %)
Vitamin B₁₂0.18 μg(6 %)
Vitamin C0 mg(0 %)
Potassium114.12 mg(3 %)
Calcium129.35 mg(13 %)
Magnesium27.82 mg(9 %)
Iron3.61 mg(24 %)
Iodine7.34 μg(4 %)
Zinc0.52 mg(7 %)
Saturated fatty acids3.63 g
Cholesterol15.88 mg

Ingredients

for
12
Ingredients
1 large egg
½ cup sunflower oil
½ cup milk
2 ½ cups self-rising flour (sifted)
½ cup unsweetened cocoa powder (sifted)
1 teaspoon Baking powder
¾ cup superfine caster sugar
cup Dark chocolate (minimum 60% cocoa solids, chopped)
2 cups mini Marshmallow
How healthy are the main ingredients?
egg
Product recommendation
Suggested variation; for even more indulgence, top the muffins with a swirl of whipped cream and some extra marshmallows.

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, cocoa, baking powder, sugar, chocolate and marshmallows in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the paper cases, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.