Chocolate Heart Mallow Cupcakes

These delicious cupcakes are decorated with beautiful Dr. Oetker Heart Marshmallows.

12 Portions

Easy 60 Minutes



For the recipe  Chocolate Heart Mallow Cupcakes

For the Cupcakes:

12 Dr. Oetker Muffin Cases
220 g Margarine softened
220 g Caster Sugar
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
2 Dr. Oetker Fine Dark Cocoa Powder (x2 sachets or 50g)
170 g Plain Flour
3 Dr. Oetker Baking Powder Sachets x 3 (3 tsp)
4 Medium Eggs , Beaten

For the Decoration:

150 g Unsalted butter softened
350 g Icing Sugar
2 Dr. Oetker Fine Dark Cocoa Powder (x2 sachets or 50g/6 tbsp)
25 g Dr. Oetker Heart Marshmallows




Chocolate Heart Mallow Cupcakes

Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cupcake tin with 12 Cupcake Cases.


Beat the margarine with the sugar until light in texture.


Gradually whisk in the eggs and Madagascan Vanilla Extract.


Sift in the flour, cocoa powder and Baking Powder. Using a metal spoon, fold the dry ingredients into the mixture.


Spoon the mixture into the Cupcake Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.


For the icing, place the butter into a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder to make a smooth buttercream. Add a little milk if the buttercream is too thick.


Fit a piping bag with a 1cm closed star nozzle then fill with buttercream and pipe onto the cupcakes. Place a Heart Marshmallow onto each cupcake to finish.

Nutritional Information for the recipe Chocolate Heart Mallow Cupcakes

Per Serving Per 100 g / ml
Energy 2135 kJ
510 kcal
1733 kJ
414 kcal
Fat 26.85 g 21.83 g
Carbohydrate 60.50 g 49.19 g
Protein 5.66 g 4.61 g
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