Fluffy Cocoa Cupcakes
- 1 large egg
- ½ cup sunflower oil
- ½ cup milk
- 2 ½ cups self-rising flour (sifted)
- ½ cup unsweetened cocoa powder (sifted)
- 1 tsp Baking powder
- ¾ cup superfine caster sugar
- ⅔ cup Dark chocolate (minimum 60% cocoa solids, chopped)
- 2 cups mini Marshmallow
How healthy are the main ingredients?egg
Suggested variation; for even more indulgence, top the muffins with a swirl of whipped cream and some extra marshmallows.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
Beat the egg in a jug with the oil and milk until well mixed.
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.
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.