Makes 12
adjust servings:

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For the cupcakes:

For the marshmallow buttercream:

To decorate:

  1. Preheat the oven to 180 ̊C/160 ̊C fan/ gas mark 4. Line a 12-hole muffin tin with paper cases.
  2. In a large bowl, beat together the butter and both sugars until light and fluffy.
  3. Add the eggs one at a time, beating after each addition.
  4. Add the vanilla, flour, milk and melted chocolate and beat until just combined.
  5. Spoon the mixture into the muffin cases and bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Allow to cool.
  6. For the icing, beat together the icing sugar and butter until smooth. Add the marshmallow fluff and milk and beat again until smooth.
  7. Add the icing to a piping bag fitted with a large star-shaped nozzle.
  8. Pipe a tall swirl of buttercream onto each cupcake. Decorate with some mini marshmallows and grated chocolate.

Nutrition Facts

Per serving: 508kcals, 23.9g fat (14.6g saturated), 70.6g carbs (50.4g sugars), 4g protein, 1.2g fibre, 0.161g sodium

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