Marshmallow Muffins with Chocolate Sauce

Name: Marshmallow Muffins with Chocolate Sauce
Total time: 1 h 10 min
Yield: 12
Cuisine: American, North America
Ingredients: 2.25 cups all-purpose flour; 0.5 cup Almond flour; 2 teaspoons Baking powder; 0.5 teaspoon baking soda; 2 eggs; 0.5 cup sugar; 0.375 cup sunflower oil; 0.5 cup plain Yogurt; 0.5 teaspoon vanilla extract; 12 Marshmallow; 12 Marshmallow; 0.5 cup milk; 0.375 cup cream (35% fat); 0.75 cup chopped, plain Dark chocolate (70 % cocoa solids); 0.333 cup butter; 12 Marshmallow

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

432

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	432 kcal	(21 %)
Protein	6.56 g	(7 %)
Fat	23.29 g	(20 %)
Carbohydrates	51.11 g	(34 %)
Sugar added	8.38 g	(34 %)
Roughage	0.5 g	(2 %)

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more nutritional values

Vitamin A	107.99 mg	(13,499 %)
Vitamin D	0.59 μg	(3 %)
Vitamin E	2.35 mg	(20 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.22 mg	(20 %)
Niacin	2.18 mg	(18 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	50.77 μg	(17 %)
Pantothenic acid	0.23 mg	(4 %)
Biotin	0.54 μg	(1 %)
Vitamin B₁₂	0.34 μg	(11 %)
Vitamin C	0.14 mg	(0 %)
Potassium	141.06 mg	(4 %)
Calcium	97.53 mg	(10 %)
Magnesium	45.06 mg	(15 %)
Iron	2.68 mg	(18 %)
Iodine	13.46 μg	(7 %)
Zinc	0.59 mg	(7 %)
Saturated fatty acids	9.04 g
Cholesterol	53.37 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 2 ¼ cups
all-purpose flour; ½ cup
Almond flour; 2 teaspoons
Baking powder; ½ teaspoon
baking soda; 2
eggs; ½ cup
sugar; ⅜ cup
sunflower oil; ½ cup
plain Yogurt; ½ teaspoon
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

How healthy are the main ingredients?

egg sugar Yogurt

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Preparation steps

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.

Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.

Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil, yoghurt and vanilla and mix well.

Stir in the dry ingredients and stir until only just combined.

Spoon into the paper cases, about 2/3 full. Place a marshmallow on top and cover with mixture.

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.

Remove from the oven and carefully press the marshmallows down using a spoon, to cover the whole top of the cupcake.

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.

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.