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Chocolate Heart Mallow Cupcakes

12 Portions
Easy
60
These delicious cupcakes are decorated with beautiful Dr. Oetker Heart Marshmallows.
Ingredients
Preparation
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Ingredients

For the Cupcakes
12Dr. Oetker Muffin Cases
220 gMargarine softened
220 gCaster Sugar
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
2Dr. Oetker Fine Dark Cocoa Powder (x2 sachets or 50g)
170 gPlain Flour
3Dr. Oetker Baking Powder Sachets x 3 (3 tsp)
4Medium Eggs , Beaten
For the Decoration
150 gUnsalted butter softened
350 gIcing Sugar
2Dr. Oetker Fine Dark Cocoa Powder (x2 sachets or 50g/6 tbsp)
25 gDr. Oetker Heart Marshmallows
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Heart Marshmallows
1

Chocolate Heart Mallow Cupcakes

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

2

Beat the margarine with the sugar until light in texture.

3

Gradually whisk in the eggs and Madagascan Vanilla Extract.

4

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

5

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.

6

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.

7

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.