Campfire cupcakes

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

    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
    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)

buona_forchetta's picture
2

Found the cupcakes to be a bit too heavy

w1nter's picture
4

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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