Chocolate, Hazelnut and Marshmallow Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup soft butter
- ½ cup light brown sugar
- ¾ cup self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 pinch Baking powder
- 2 eggs
- For the chocolate frosting
- 4 ozs plain Dark chocolate (70% cocoa solids)
- ⅔ cup butter
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- To decorate
- Chocolate chip
- mini Marshmallow (chopped)
- roasted, chopped Hazelnuts
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12 hole bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
3.
Spoon into the tins and bake for about 15 minutes until well risen and firm to the touch. Place on a wire rack to cool completely.
4.
For the chocolate frosting: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and cool to room temperature.
5.
Beat the butter until smooth and creamy. Sift in the icing sugar and beat until light and fluffy. Beat in the vanilla and melted chocolate until incorporated and the mixture is smooth.
6.
Spread the frosting on the cakes and decorate with chocolate chips, marshmallows and hazelnuts.
