PiggyBakes’ Chocolatey Marshmallow Cupcakes

I got it into my head this week that I wanted to make a rich chocolate fudge cake with a glorious marshmallow filling. I soon realised me and hubby would be left to devour the whole cake over the weekend. Not wanting to turn into a complete heffalump, I decided to save that idea for my birthday at the end of the month when I can share! So what to bake instead…

A friend of mine has raved about Nigella’s Chocolate Loaf cake on numerous occasions and in her Domestic Goddess book she provides a variation for cupcakes. I consider Nigella to be the Queen of Chocolate, so thought these deserved a go!

I decided to top these with a marshmallow frosting but it came out far to runny –  I added some cocoa powder to thicken it up and made a delicious chocolatey marshmallow topping instead! Yum!

PiggyBakes’ Chocolatey Marshmallow Cupcakes (adapted from Nigella’s Chocolate Loaf Cake)
Makes 12 

110g unsalted butter
200g dark brown muscovado sugar
1 large egg, beaten
1/2 tsp vanilla extract
50g dark chocolate, melted and cooled slightly
100g plain flour
1/2 tsp bicarbonate of soda
125ml boiling water

For the marshmallow frosting
200g unsalted butter, softened
425g icing sugar
100g cocoa powder
4 tbsp milk
2 tsp vanilla extract
200g marshmallows

– Preheat the oven to 165°C (fan oven – Nigella recommends 180) and fill a 12 hole muffin tin with cake cakes

– Cream the butter and sugar together until creamy, then add the eggs and vanilla and beat well. Fold in the melted chocolate, blending well. However, be careful not to overmix – ingredients should be well combined but not light and airy.

– Add the bicrabonate of soda to the flour and add this spoon by spoon, alternating with the boiling water until it is all used up and you have a smooth and fairly liquid batter.

– Pour the batter into a jug and use this to fill the cupcake cases – the batter is quite runny so I think this is the least messy way to do it! Bake the cakes for 20 – 25 minutes until cooked but slightly squidgy inside – a skewer inserted into the cakes might not come out completely clean but you don’t want it covered in wet cake batter! (Nigella recommends 30 minutes but my cakes were completely cooked at 25 minutes and I actually think they could have done with a little less time).

– Remove the cakes from the tin and leave on a wire rack to cool. Meanwhile, make the frosting – cream together the butter,sifted icing sugar, vanilla and milk until you have a smooth and fluffy frosting.

– Gently melt the marshmallows in the microwave in a glass bowl until they just start to puff up (if you use a china bowl, the marshmallows will get too hot). Add the marshmallows to the buttercream and sift in the cocoa powder. Beat together to create a thick and fluffy bowl of delicious marshmallowy goodness. If you need to, add a little more icing sugar or cocoa powder to thicken it up.

Pipe or spoon the frosting onto the cooled cake, allow to set a little and enjoy!

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