Makes 12 Prep 10 mins Cook 20 mins
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 chips or raisins 30g pack mini marshmallows
1 Heat oven to 180C/160C fan/gas 4. Tip the sugar, flour, cocoa and baking powder into a bowl. Whisk together the eggs, oil
and milk, then stir together with the dry ingredients until well combined. Add the milk chocolate chips (or raisins). 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 two days in an airtight container.
2 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.
PER CAKE 233 kcals, fat 14g, saturates 3g, carbs 25g, sugars 16g, fibre 1g, protein 3g, salt 0.3g