Campfire cupcakes

Campfire cupcakes

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(18 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Makes 12
A make-ahead treat, these will take you back to toasting marshmallows around an open fire

Nutrition and extra info

Nutrition:

  • kcal233
  • fat14g
  • saturates3g
  • carbs25g
  • sugars16g
  • fibre1g
  • protein3g
  • salt0.27g
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Ingredients

  • 140g light muscovado sugar
  • 100g self-raising flour
  • 50g cocoa powder
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125ml vegetable oil
  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g milk chocolate chip
  • 30g pack mini marshmallows

Method

  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.

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Comments (22)

LouisaRich2004's picture

Made these last nice they were delish! I used giant marshmallows chopped up and cadbury's giant chocolate buttons instead and they were still amazing! Caster sugar is fine to use as well.

satans_lil_sister's picture
4

Nice, moist cakes. I melted the marshmallows and drizzled the resulting goo over the cakes, to take to work. Turned out nicely. Will double the quantity of chocolate chips, next time.

alelou's picture
3

I made these for my daughter's birthday and they were really easy to make (except I forgot to put in the chocolate chips! duh!) They had a lovely flavour, but were a little dry - and as one reviewer said - very slightly bitter. But they went down a treat with my family :)

tillytoto1's picture

Had to stick marshmallow on with melted chic as kept falling off.lovely the way chic chips melt inside cakes.I am entering them in a school competition

jenni_c's picture
5

Excellent idea for topping cupcakes- made them for Bonfire Night and they definitely looked the part next to our hot chocolates, will be making again!
Used caster sugar instead of muscuvado and still tasted great.

Ally Squelch's picture

Absolutely adored these!!!!!

3chefhats's picture
3

Was really easy like you said thanks for putting this wonderful recipe on goodfood.com

pollycox's picture
5

Really quick and easy to make, and sooo delicious particularly when served warm.

manda76's picture
5

My kids love these light and tasty

littlegreendragon13's picture
5

I love these, a really nice rich flavour and easy too, yum!

julietwilson's picture

I tried this recipe for a flat-warming party. Very tasty but a little hard, also found the mixture was far too much and I actually had enough left over for a 20cm cake tin. The large cake worked out looked and the sponge was very glossy.

rachheath's picture
5

Very light cup cake, I used sunflour oil instead of veg only because thats all i had and i used coconut chocolate instead of drops. Tastey.

warblade234's picture
5

it is best will white chocolate just melt in so yummy

xjordyx's picture
5

they were great and tasted fantastic

sayneetz's picture

I made these and they were great! I topped with a vanilla cream cheese frosting and was delicious and went down a treat!
But did anyone else get a slight bitter cocoa dryness after each bite? hmm not sure why because it didn't seem like there was too much cocoa powder!? I will still be making then again though! :)

d41d0y's picture
3

Made these and iced them with chocolate buttercream. They were very popular at a cards night we held the other week!

Was a bit worried when I tried one straight out of the oven, as I found the oil overpowering, but once they had cooled and been iced they were very nice. I might try with melted butter next time to try and eliminate the oily flavour/texture. Also, would use hand-chopped dark chocolate instead of milk choc chips, found they got lost in the cake mix.

Great to find a choc cupcake recipe that doesn't call for melting chocolate though!

hayjay123's picture
5

yum , making them again!

hayjay123's picture
5

Had run out of big cupcake cases so insted made about 8 small ones - cooked for half the time and they were great, a really good amount so if you find, like 'Lau', that they are too heavy, make mini ones

hayjay123's picture
5

really nice - cooked for a couple of mins extra and are really good

nicfry's picture
5

These were klovely. The cupcake recipe would also work well as a basic chocolate cupcake with chocolate butter icing - yum!

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