Marshmallow and Cream-topped Cakes
1 hr 15 min.
- For the cupcakes
- 0.333 cup chopped, plain Dark chocolate (65% cocoa solids)
- ½ cup butter
- ⅔ cup all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1 cup dark brown sugar
- 1 egg (beaten)
- ½ cup Chocolate chip
- ½ cup hot water
- For the topping
- ½ cup unsalted butter
- 3 cups powdered sugar
- ½ cup sweetened condensed milk
- ½ cup cream (48% fat)
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180ï¿½C (160ï¿½ fan) 350ï¿½F gas 4. Place paper cases in a 12 hole bun tin.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir once. Set aside to cool.
Sift the flour, baking soda and cocoa powder into a mixing bowl. Stir in the sugar.
Slowly stir the egg into the melted chocolate. Stir the egg mixture into the dry ingredients with the chocolate chips. Stir in the hot water, until only just combined.
Spoon into the paper cases and bake for 25-30 minutes until well risen and firm. Cool in the tins for 10 minutes, then place on a wire rack to cool.
For the topping: beat the butter until very soft and creamy. Whisk in the remaining ingredients until smooth and fluffy.
Spoon on top of the cakes.
To decorate: place a chocolate disc on top of the buttercream.
Heat the grill.
Toast the marshmallows for a few seconds until they’re browned and crisp on the outside and melting on the inside. Alternatively, use a cook's blowtorch.
Place on top of the chocolate discs and decorate with a wafer moustache.