About this recipe:Moist chocolate cupcakes are topped with a marshmallow and cooked under the grill to create these tasty, toasted marshmallow cupcakes.
200g plain flour
300g caster sugar
65g unsweetened cocoa powder
1 1/2 teaspoons bicarbonate of soda
3/4 teaspoon baking powder
1/4 teaspoon salt
180ml warm water
2 large eggs, lightly beaten
120ml whole milk
75g unsalted butter, melted
60g soured cream
3/4 teaspoon pure vanilla extract
12 large marshmallows
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Method Prep:20min › Cook:15min › Extra time:5min › Ready in:40min
Preheat oven to 180 C / Gas 4. Line a 12-hole muffin tin with paper cases.
Whisk flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt together in a large bowl; stir in warm water, eggs, milk, butter, soured cream and vanilla extract until batter is smooth. Fill each muffin case half full.
Bake in the preheated oven until a skewer inserted in the centre of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
Turn on the oven grill.
Place 1 marshmallow vertically in the centre of each cupcake.
Place cupcakes under the grill, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.