Marshmallow Muffins with Chocolate Sauce

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Marshmallow Muffins with Chocolate Sauce
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
432
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie432 kcal(21 %)
Protein6.56 g(7 %)
Fat23.29 g(20 %)
Carbohydrates51.11 g(34 %)
Sugar added8.38 g(34 %)
Roughage0.5 g(2 %)
Vitamin A107.99 mg(13,499 %)
Vitamin D0.59 μg(3 %)
Vitamin E2.35 mg(20 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.18 mg(18 %)
Vitamin B₆0.03 mg(2 %)
Folate50.77 μg(17 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.54 μg(1 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C0.14 mg(0 %)
Potassium141.06 mg(4 %)
Calcium97.53 mg(10 %)
Magnesium45.06 mg(15 %)
Iron2.68 mg(18 %)
Iodine13.46 μg(7 %)
Zinc0.59 mg(7 %)
Saturated fatty acids9.04 g
Cholesterol53.37 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2 ¼ cups
½ cup
2 teaspoons
½ teaspoon
2
½ cup
cup
½ cup
plain Yogurt
½ teaspoon
12
For the topping
12
For the chocolate sauce
½ cup
cup
cream (35% fat)
¾ cup
chopped, plain Dark chocolate (70 % cocoa solids)
0.333 cup
To decorate
12

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases (or line with greaseproof paper squares) in a 12 hole muffin tin.
2.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
3.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil, yoghurt and vanilla and mix well.
4.
Stir in the dry ingredients and stir until only just combined.
5.
Spoon into the paper cases, about 2/3 full. Place a marshmallow on top and cover with mixture.
6.
Bake for 20-25 minutes until golden and risen. Place 1 marshmallow in the centre of each cupcake. Return to the oven for a few seconds until the marshmallows have melted.
7.
Remove from the oven and carefully press the marshmallows down using a spoon, to cover the whole top of the cupcake.
8.
For the chocolate sauce: heat the milk and cream in a pan and bring to a boil. Remove from the heat, add the chocolate and stir until melted.
9.
Beat the butter until soft and gradually stir the chocolate milk mixture into the butter. Allow to cool slightly.
10.
To decorate: 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.
11.
Spoon a little chocolate sauce over each cake and top with toasted marshmallows.