Campfire Cupcakes
These decadent chocolate muffin cakes are a true indulgence, with a rich cocoa flavor and gooey marshmallows to top them off. They are perfect for a sweet treat any time of day, whether enjoyed warm from the oven or at room temperature. Indulge in the comforting chocolatey aroma and the delightful combination of textures with every bite.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Makes 12
Nutrition
- Calories: 233 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.27 milligram of sodium
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