Ingredients: for about a dozen Marshmallow Cupcakes
- 2 fresh eggs, medium
- 100 g of brown sugar (Muscovado)
- 50 g of brown sugar (or white)
- 80 g of soft butter
- 1 pot of plain yogurt
- half a teaspoon of vanilla seeds
- 250 gr of Arifa Ruggeri flour
- 1 sachet of baking powder
- 100 g of dark chocolate (80%) Venchi , chopped
For the cream:
- 100g of Venchi white chocolate
- 120 g of liquid cream
For decoration:
- Colored Marshmallows
- Colored sugars
Procedure :
- Preheat the oven to 200°C. Butter some cupcake tins (about 12).
- In a bowl, mix the whole eggs, brown sugar, yogurt and vanilla.
- Separately, sift the Arifa flour (Ruggeri Shop) with the sachet of yeast and with the help of a spoon slowly add to the other ingredients, finally add the Venchi chocolate pieces and the melted butter. Continue mixing with the whisk until you have a mixture that is neither too liquid nor too dense and without lumps.
- Then pour into the appropriate molds (fill just over half).
- Cook in the oven (not fan-assisted) at 180°C for 25 minutes.
- Prepare the white chocolate cream: melt the chocolate cut into large pieces in a bain-marie, slowly add the cream. Mix gently and turn off the heat.
- Remove the cupcakes from the oven, let them cool and then decorate them with the white chocolate cream, marshmallows and colored sprinkles.
Recipe from https://coffeejournalmag.wordpress.com/
