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Chocolate, marshmallow and Creme Egg cupcakes

Chocolate Easter cupcakes with marshmallow topping

★★★★★ 1 Rating

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Recipe:
This recipe is by Rinkoffs Bakery for Cadbury Creme Eggs
Photo:
Cadbury Creme Eggs

Difficulty: Easy
Serves 8+
Vegetarian

Preparation

Total time: 22 Mins
Preparation time: 10 Mins
Cooking time: 12 Mins

125g dark chocolate, broken into pieces
100g unsalted butter, cubed
125g light muscovado sugar
2 large free-range eggs
75g plain flour, sifted
1/4 tsp sea salt
1 tub of marshmallow fluff
12 Creme Eggs, crushed into pieces

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.
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.

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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

★★★★★ 1 Rating

Rate this recipe

Polly L(45)

★★★★★ Rated 5 out of 5 stars.

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