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Chocolate, marshmallow and Creme Egg cupcakes
Chocolate Easter cupcakes with marshmallow topping
- Difficulty: Easy
- Serves 8+
- Vegetarian
Preparation
- Total time
- 22 Mins
- Preparation time
- 10 Mins
- Cooking time
- 12 Mins
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125g dark chocolate, broken into pieces
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100g unsalted butter, cubed
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125g light muscovado sugar
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2 large free-range eggs
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75g plain flour, sifted
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1/4 tsp sea salt
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1 tub of marshmallow fluff
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12 Creme Eggs, crushed into pieces
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Heat the oven to 180°C, 160°C fan, 350°F, gas 4. Melt the chocolate and butter together in a large saucepan over a low heat. When completely melted, stir in the sugar, then the eggs one by one. Fold in the flour and salt, and then spoon into the cupcake cases so they’re nearly full.
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Pipe the fluff onto each cupcake and bake in the centre of the oven for 12 minutes. Leave to cool. Once cooled add the crushed Creme Eggs on top.
Tips
These seriously naughty Easter cupcakes are a cross between brownies, cupcakes and US-favourite S'mores thanks to their gooey marshmallow topping. Go on, treat yourself - it's Easter.
Reviews
-
Polly L(45)
★★★★★Not the most elegant cakes I've ever made, but damn they taste amazing! DD really enjoyed helping me pipe the fluff and crushing up the cream eggs.
Reviewed on 16/04/20
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