Individual Mallow Cakes
ready in 1 hr 25 min.
- For the cupcakes
- 2 large eggs
- ¾ cup sunflower oil
- 1.333 cups milk
- 3.333 cups self-rising flour (sifted)
- 1 pinch salt
- 2 tsps Baking powder
- 4 Tbsps cocoa powder
- 1 ⅛ cups superfine caster sugar
- 4 Tbsps Chocolate chip
- 36 mini Marshmallow
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Grease 12 deep muffin tins.
Whisk together the eggs, oil and milk.
Sift the flour, salt, baking powder and cocoa into a mixing bowl and stir in the sugar.
Stir in the egg mixture and chocolate chips until just blended.
Spoon into the tins to half fill them and place 3 mini marshmallows on top of the mixture. Cover completely with more mixture.
Bake for about 20 minutes until risen and firm to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely
For the glaze: melt the chocolate with the cream in a pan over a very low heat, stirring. Remove from the heat and allow to cool and thicken. Spoon over the cakes.
Decorate with chocolate buttons and mini marshmallows and drizzle with white chocolate. Leave to set.