Marshmallow Muffins with Chocolate Sauce
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 ¼ cups all-purpose flour
- ½ cup Almond flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- ½ cup sugar
- ⅜ cup sunflower oil
- ½ cup plain Yogurt
- ½ tsp vanilla extract
- 12 Marshmallow
- For the topping
- 12 Marshmallow
- For the chocolate sauce
- ½ cup milk
- ⅜ cup cream (35% fat)
- ¾ cup chopped, plain Dark chocolate (70 % cocoa solids)
- 0.333 cup butter
- To decorate
- 12 Marshmallow
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.
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