Ingredients
Serves: 12
Prep: 10 mins
Bake: 20-22 mins
· 180g Gem plain flour
· 40g unsweetened cocoa powder
· 150g caster sugar
· 1 tsp baking powder
· ½ tsp bicarbonate of soda
· Pinch salt
· 2 medium eggs
· 160ml milk
· 60ml vegetable oil
· ½ tsp vanilla extract
· 150g Gem chocolate chips
Buttercream
· 200g soft butter
· 180g Gem icing sugar
· 15g unsweetened cocoa powder
· Dash of vanilla extract
Decorate
· 400g white fondant icing
· 24 medium marshmallows
· 50g Gem dark chocolate, melted
Method
· In a large bowl, mix the flour, cocoa powder, sugar, salt and raising agents.
· In a separate bowl, whisk the eggs, oil, milk and vanilla until combined. Add to the dry ingredients and mix gently before folding through the chocolate chips.
· Cover with a clean tea towel and leave to rest for 10 minutes while you preheat the oven to 200°C (180°C fan).
· Line a 12-insert muffin tin with paper cases and divide the batter evenly between them.
· Bake for 7 minutes, then reduce the temperature to 170°C (150°C fan) and bake for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
· For the buttercream, beat the softened butter, icing sugar, cocoa powder and vanilla together until smooth and fluffy. Pipe a small amount onto each cooled cupcake.
· On a surface lightly dusted with icing sugar, roll out the fondant and cut out 12 x 4″ circles.
· Stack two marshmallows, one on top of the other, on top of the buttercream and drape a fondant circle over them to create a ghost shape.
· Finish with two dots of melted chocolate
