For Easter this year I wanted to fill my cupcake tower with pretty yummy cupcakes, so I made these super easy gluten free chocolate chunk and marshmallow cupcakes, I decorated them with a swirl of creamy vanilla buttercream and pretty pastel fondant flowers.
Chocolate mallow cupcakes
Preheat oven to 160-180 deg C.
Line muffin tray with paper cases.
Beat flour, butter, sugar, eggs, milk, vanilla extract and cocoa powder in a bowl with an electric mixer until the mixture turns a pale colour.
Place a chunk of chocolate and a marshmallow in each paper case, and then divide the mixture between the paper cases.
Bake for 25-30 minutes.
Place cakes on a wire rack to cool.
Using the paddle attachment on your food mixer, beat the butter and vanilla essence until soft
Add half of the icing sugar and beat until smooth
Add the remaining icing sugar and beat until creamy and smooth
Fill piping bag with vanilla butter frosting and pipe in swirls on top of the cakes.