Chocolate cupcakes w/ marshmallow frosting

It's the weekend! Only 3 more weeks of work and I have 2 weeks off; the plus side of working in a school.
It seems like an AGE since I last baked anything, and I just couldn't resist making these.
Really I just wanted to make the frosting; its only 1 PP for a serving! This meant I had to find the perfect cupcake to showcase the yummy frosting, and WW came to my rescue with their chocolate forest fruit cupcakes (minus the fruit).
Cue the most decadent 'WW' cupcake you've ever made/eaten.

Chocolate Cupcakes w/ Marshmallow Frosting

Serves - 12
ProPoints - 4 (per cupcake)

For cupcakes:
100g self raising flour
15g cocoa powder
1/2 tsp baking powder
100g low fat spread
100g caster sugar
2 eggs
For marshmallow frosting (makes enough for 16 cupcakes. 1 PP per serving):
120g granulated sugar
80g golden syrup
2 egg whites
1/2 tsp vanilla extract

  1. Preheat the oven to gas mark 4. Put 12 cupcake cases into a tin.
  2. Sift the flour, cocoa powder and baking powder into a mixing bowl. Add the low fat spread, sugar, unbeaten eggs and vanilla extract. Vigorously beat the mixture until smooth.
  3. Spoon the mixture into cupcake cases. Place on the middle shelf in the oven and bake for 20-22 minutes. Cool on a wire rack.*
  1. Place the sugar, golden syrup and 1 1/2 tbsp of water into a saucepan and cook on a high heat until the mixture reaches the soft boil stage - this is when the bubbles in the mixture almost start to stick together and drops off a spoon in a smooth slow stream. This takes about 2 minutes.
  2. In a mixer or food processor, whisk the egg whites until soft peaks form. Now, with the machine on a low speed, slowly and evenly pour the hot sugar mixture into the bowl. Continue to beat on a low speed until all the hot sugar is in the mixing bowl.
  3. Increase the speed to medium-high and continue whipping the mixture until it becomes thick, glossy and cool. Add the vanilla extract.
*Wait until the cupcakes are totally cool before even attempting to make the frosting. The frosting works best when its slightly warm, and there is nothing worse than frosting sliding off warm cupcakes.

You can keep the frosting in the fridge for up to 1 day, no longer. Just give it a quick beat before using so it loosens up.

There is no doubt that these cupcakes are decadent. The frosting is extremely sweet, its like eating liquid cotton candy. I was worried they would taste like a sugar overload, but luckily the bitterness of the cocoa in the cake balances out the frosting.
They certainly don't taste like 'diet' food!

H xo


Lamalwina. said...

i like the idea of your blog:)

Helen said...

Awww thank you so much! x

Jonnique said...

Nice I love marshmallows! Blog hopping! Your newest follower. Please follow back so we can share life through our blogs!

Jayme and Mendi said...

Oh marshmallow frosting sounds so good!! The cupcakes looks yummy!! Thanks for the recipe!! Thanks for coming over and following!!

Jayme @ HLNC

Laura Hernandez said...

These look amazing. Thanks for the blog comment you left today. I'm your newest GFC follower. ^_^

Vanisha @ Vanishas Life In...Australia said...

Oh my goodness! These look too good to be true...marshmallow frosting?! I made vanilla cupcakes and chocolate frosting today, no where as awesome as yours (but great minds think alike don't they ;) )

Sandra Leiva said...

Yummy! <3

Amy said...

They look so yummy!!Marshmellow frosting sounds good!!! I am your new follower via Sunday Blog Hop.I would love if you join with the event @my blog too...

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