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Chocolate Ganache Cupcakes with Homemade Marshmallow Fluff, from Kitchen Sanctuary

Method

Preparation time: 45 minutes

Serves: 12

1. Start by making your cupcakes. Preheat the oven to 180°C/350°F. Take a 12-hole metal muffin tin and spray with a little cooking oil (alternatively you could wipe with a little butter or line with muffin cases)

2. Break up the dark chocolate and place in a small bowl with the coconut oil. Place in the microwave and melt using 30 second blasts, stirring in between each blast. Put to one side to cool a little

3. In a large bowl whisk the sugar and egg until combined, then stir in the vanilla and Rachel’s Greek Style Natural Yogurt. Next add the coconut flour, plain flour and baking soda. Mix until just combined. Finally pour in the melted chocolate and coconut oil. Mix to combine and spoon out into the muffin tray. Fill the muffin holes until the mix is just under the rim. The cakes will rise, but not so much that they will spread all over the tin

4. Place in the oven and cook for 14-16 minutes – until a skewer inserted into the centre of a cake comes out clean. Once cooked, remove from the oven, leave to cool for a couple of minutes, then remove from the tray and allow to cool completely on a cooling rack

5. Next make the marshmallow. Place 180g of sugar and water in a small heavy-bottom pan. Place a candy thermometer in the pan and heat on a medium heat until the temperate reaches 240°C (soft boil stage). Do not mix at any point or it will crystallize

6. Whilst the sugar and water are heating, place your egg whites in a bowl with the vanilla and salt and whisk (using an electric whisk on medium) until you get soft peaks (when you lift the whisk, the mixture very slowly sinks back in on itself)

7. Staying on the medium setting, slowly add 30g caster sugar until incorporated

8. When your syrup reaches 240°C, take it off the heat, and whisking the whole time, very carefully pour half of it (you can discard the other half) into the egg mixture in a very thin stream at the edge of the bowl (do not pour it on the whisk itself as you may end up being splattered with boiling hot syrup). Continue to whisk until you reach the stiff peaks stage (the mixture will hold its shape when you lift the whisk out)

9. For the ganache, place the cream into a small pan and heat on medium until it’s almost boiling (you will see a couple of bubbles rise to the top when it’s time to turn it off). Turn off the heat and add in the chocolate. Cover the pan and leave for 5 minutes. After 5 minutes, remove the lid and whisk the chocolate and cream until it turns to a glossy sauce. Leave the sauce to thicken for about 10-15 minutes

10. Next, place the marshmallow fluff into a piping bag fitted with a large, plain round nozzle. Starting from the outside and working towards the centre, pipe the marshmallow on top. Repeat with the remaining cupcakes

11. Give the Ganache a quick whisk and then drizzle on top of the marshmallow. Allow to cool and serve

Hints and tips

Any leftover marshmallow can be covered and refrigerated for up to a day (after this time the syrup will start to separate).

The cupcakes are best eaten on the same day, but they will last a further day or two covered and refrigerated.

Recipe provided by Nicky from KitchenSanctuary.com

Ingredients

Chocolate Cupcakes:
100g good quality dark chocolate
90g coconut oil
200g golden caster sugar
1 large egg
1tsp vanilla extract
220g Rachel’s Greek Style Natural Yogurt
60g coconut flour, sieved
140g plain flour
1 tsp baking soda

Homemade Marshmallow:
180g golden caster sugar
60ml water
2 large egg whites
½ tsp vanilla extract
Pinch of salt
30g golden caster sugar

Chocolate Ganache:
50g good quality dark chocolate, broken into pieces
50ml double cream