- STEP 1
Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Crush up the digestives by putting them in an air tight bag and bashing them with a rolling pin until in crumbs. Then press the crumbs into each muffin case by filling each one up out half an inch. Place them in the freezer until further notice.
- STEP 2
Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth.
- STEP 3
Take the muffin cases out the fridge and wait until at room temperature. Next, spoon in the mixture until half way in each case. Then place a big marshmallow in each one before spooning in the rest of the mixture until 3/4 full.
- STEP 4
Then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Make sure to check they are cooked before taking them out the oven. Leave to cool
- STEP 5
Whilst they are cooling, melt the mini marshmallows by putting them in a microwave safe bowl, adding 2 teaspoons of water and microwaving them for 30 seconds at a time until in a gloopy texture. Also, melt the chocolate in a bowl over a pan of boiling water, stir until fully melted.
- STEP 6
Finallly, once the cupcakes are cool, add a dollop of marshmellow fluff and a drizzle of chocolate. Finish by sprinkling some cookie crumbs over the top and voila!