Hot chocolate cupcakes

Hot chocolate cupcakes
Makes 12
For the cupcakes:
125g unsalted butter, softened
75g caster sugar
75g light brown sugar
3 eggs
2 tsp vanilla extract
200g self-raising flour
100ml milk
125g dark chocolate, (70% cocoa solids) melted

For the marshmallow buttercream:
300g icing sugar
150g unslated butter
200g marshmallow fluff, softened
2 tbsp milk

To decorate:
Mini marshmallows
Chocolate, grated
  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.

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