- 140g light muscovado sugar
- 100g self-raising flour
- 50g cocoa powder
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 125ml vegetable oil
- 3 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 50g milk chocolate chip
- 30g pack mini marshmallows
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.
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.