I was given these cute teacup shaped silicone cupcake baking cups as a gift a few years back, they were even packaged with little saucers to serve the cupcakes on! These hot chocolate cupcakes are the perfect way to use them.
These cupcakes start with a super easy yet delicious chocolate cupcake, are then topped with a layer of rich dark chocolate ganache, and decorated with halved marshmallows. To make the cupcakes, add butter, sugar and vanilla extract to the bowl of a stand mixer and beat until the butter mixture is pale and creamy. Next, add eggs one at a time, beating in between each. Finally, add in some self raising flour, a little bi carb soda, cocoa powder and milk. Beat slowly until the batter is well combined. Then divide the mixture between the cupcake moulds and bake.
While the cupcakes are baking, make a start on the chocolate ganache. Ganache is extremely easy to make, just add some dark chocolate chips and thickened cream to a microwave safe bowl, and microwave until the chocolate has melted. Mix the ganache until the mixture is very well combined, and set aside at room temperature until the cupcakes have cooled.
To assemble the cupcakes, cut the tops of the cupcakes with a serrated knife, you want the cupcakes to be flat on top. Next, drizzle on a layer of the ganache, and finally top with the halved marshmallows.
- 100g butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup self raising flour
- 1/2 teaspoon bi carb soda
- 1/3 cup cocoa powder
- 1/2 cup milk
- 1 cup thickened cream
- 1 1/3 cups dark chocolate chips
- 12 marshmallows, halved
Preaheat the oven to 180c. Put your silicone baking cups on a baking tray ready to go.
In the bowl of a stand mixer, add the butter, sugar and vanilla extract. Beat until the mixture is lights and creamy.
Add the eggs, one at a time, beating between each addition. Add the flour, bi carb soda, cocoa powder and milk, and beat slowly until the batter is well combined.
Divide the mixture between the 12 baking cups, flattening the surface of each. Bake for around 20 minutes, or until the cupcakes are cooked through. Allow to cool.
While the cupcakes are baking, prepare the ganache. Add the cream and chocolate chips to a microwave safe mixing bowl, and melt using the microwave. Stir well until the chocolate is well incorporated into the cream. Let sit at room temperature until the cupcakes have cooled.
Top each cupcake with an even layer of the ganache, and top each cake with two marshmallow halves.