Instant Chocolate Cup Cakes
A community recipe by CobyNot tested or verified by Nigella.com
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Melt the butter in a large microwave proof bowl on High (100% power) for 30 seconds, or until melted. Add the sugar and sift in unsweetened cocoa. Mix well to dissolve any lumps. Add the egg and flour, and stir through with a fork until combined. Spoon the mixture into eight triple thickness paper patty or muffin pans. Place around the edge of the microwave turntable and cook on High for 1 minute. Gently place a marshmallow or marshmallows on the top of each cup cake, don't press into the cakes. Cook on High for 30 seconds or until the marshmallow begins to melt. Remove from the oven immediately. Leave to cool.
Introduction
They're called instant because the microwave is called into service here. Perfect for kids who want something now, as they are cooked and then cool very quickly. They look pretty with their melted pastel marshmallow toppings. If using mini-marshmallows figure on using 6-8 per cake, but cook the little cakes in muffin pans so there's no risk of spillage. Recipe idea from Cadbury Chocolate site.
Ingredients
Serves: 6
- 2 ounces butter
- ¼ cup superfine sugar
- 1 tablespoon unsweetened cocoa
- 1 beaten egg
- ½ cup self-rising flour
- 8 large marshmallows
Method
Instant Chocolate Cup Cakes is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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