Prep: 10 mins
Difficulty: Easy
Cook: 20 Mins
Makes: 12
Ingredients
140g light muscovado sugar
100g self-raising flour
50g cocoa powder
1 tsp baking powder
3 eggs
125ml vegetable oil
3 tbsp milk
50g milk chocolate chip
30g pack mini marshmallows
Method
- Heat oven to 180C/160C fan/gas 4.
- Tip the sugar, flour, cocoa and baking powder into a large bowl.
- Whisk together the eggs, vegetable oil and milk, then stir together with the dry ingredients until well combined.
- Add the milk chocolate chips.
- Place cupcake cases into a 12-hole bun tin.
- Divide the mixture between the cases, then bake for 20 mins until risen and cooked through. You can now leave to cool and store for up to 2 days in an airtight container.
- Just before serving (either warm from the oven or cold), arrange marshmallows over the tops of the cakes.
- Heat grill to medium and pop the cakes under it for 30 secs, watching all the time, just until the marshmallows are lightly browned.
- Remove and eat straight away.
Recipe from Good Food magazine, November 2009
Image from: http://www.bbcgoodfood.com/recipes/13374/campfire-cupcakes
