I saw a version of these on Pinterest but they weren’t attached to a recipe so below is what I did! It took a while to work out how to get the icing really white to match the marshmallows, so keep reading to find out how!
To make 16 (cupcake size)
- 60g good quality (70%) cocoa powder
- 4 or 5 tablespoons boiling hot water (I had to use a lot more than this to boil extra)
- 175g unsalted butter, softened
- 175g caster sugar
- 120g self-raising flour
- 1 level teaspoon baking powder
- 3 eggs
- optional – chopped chocolate (at least 100g – your choice though!)
- Preheat the oven to 200 degrees C / Gas mark 6.
- Line your cupcake trays with paper cases – mine actually made 17 but I could have put a bit more in each so you’ll probably need about 14-16 cases.
- Sift the cocoa into a large bowl. Add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. I’d say I needed about twice as much.
- Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.
- If extra chocoate always a good idea to you then at this point stir in the chopped chocoate/chocolate chips
- Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full.
- Bake for 10 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them.
- Remove from the oven; cool on a wire rack.
The icing / decoration
- 150g unsalted butter, softened – Lurpak is the whitest one I could find!
- 300g icing sugar
- 2 tbsp milk
- 200g Vanilla Marshmallow Fluff (100g if you like!)
- 1 bag of large white marshmallows
- chocolate writing icing
- Beat together the softened butter, icing sugar and milk until smooth. I used an electric whisk and covered with a tea towel while I was doing it. The longer you whisk, the whiter it goes.
- Gradually add the Vanilla Marshmallow Fluff large spoonfuls at a time, until all is incorporated. The recipe called for pretty much a whole jar here, I used just half because it’s quite thick, and I wanted it to stay fluffy – I was mostly using it to lighten the icing.
- Transfer the icing into a piping bag with a large circular nozzle and pipe in swirls over the cooled cupcakes.
- Place marshmallows on top for their heads and add features using the writing icing.