These Toasted Marshmallow Cupcakes are surprisingly good for something so simple. They start with a super moist chocolate cupcake, and then the really easy part, topped with a marshmallow instead of icing. Once the cupcakes are baked, they are simply topped with one marshmallow per cupcake, and then placed under the grill until the marshmallow toasts, which doesn’t take very long at all. The marshmallow is the gently squashed down, which spreads the gooey marshmallow over the cupcake.
You can easily change the colour of the cupcake by using different coloured marshmallows. You can use this icing shortcut with any cupcake recipe; it’s perfect for any time when you just can’t be bothered waiting for the cupcakes to cool before icing.
- 100g butter, softened
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup self raising flour
- 1/3 cup cocoa powder
- 1/2 teaspoon bi carb soda
- 1/2 cup milk
- 12 marshmallows
Preheat the oven to 180c. Line a 12 hole cupcake tin with cupcake liners.
Put the butter, sugar and vanilla extract into the bowl of a stand mixer and beat until light and creamy. Add the eggs one at a time, beating between each addition.
Add the flour, cocoa, bi carb and milk and mix again until combined.
Spoon mixture evenly between the 12 cupcake liners. Bake for around 20 minutes, or until cupcakes spring back when touched.
Once cupcakes are cooked, turn the oven onto the grilling function. Place one marshmallow on top of each cupcake and place under the grill until toasted. Watch carefully as they begin to toast very quickly.
Once the marshmallows are golden, gently squash each one with the back of a spoon. Cool before serving.