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1. Heat oven to 180C/160C fan/gas 4. Tip the sugar, flour, cocoa and baking powder into a large bowl. Whisk together the eggs, vegetable oil and milk, then stir together with the dry ingredients until well combined. Add the milk chocolate chips. Place cupcake cases into a 12-hole bun tin. Divide the mixture between the cases, then bake for 20 mins until risen and cooked through. You can now leave to cool and store for up to 2 days in an airtight container.
2. Just before serving (either warm from the oven or cold), arrange marshmallows over the tops of the cakes. Heat grill to medium and pop the cakes under it for 30 secs, watching all the time, just until the marshmallows are lightly browned. Remove and eat straight away.

233 kcalories, protein 3g, carbohydrate 25g, fat 14 g, saturated fat 3g, fibre 1g, salt 0.27 g

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• w1nter

  05 November 2009

  w1nter rated and commented on this recipe

  

  Delicious. Just made these but used 74% cocoa chocolate with chilli in it and it gave a lovely smooth heat and an intense chocolate flavour.

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Ingredients

• 140g light muscovado sugar
• 100g self-raising flour
• 50g cocoa powder
• 1 tsp baking powder
• 3 eggs
• 125ml vegetable oil
• 3 tbsp milk
• 50g milk chocolate chips
• 30g pack mini marshmallows

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 140g light muscovado sugar
• 100g self-raising flour
• 50g cocoa powder
• 1 tsp baking powder
• 3 eggs
• 125ml vegetable oil
• 3 tbsp milk
• 50g milk chocolate chips
• 30g pack mini marshmallows

233 kcalories, protein 3g, carbohydrate 25g, fat 14 g, saturated fat 3g, fibre 1g, salt 0.27 g

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