What You’ll Need:
For the Brownie
- 125g dark chocolate (70% cocoa solids)
- 100g unsalted butter
- 125g light muscovado sugar
- 2 large Free range eggs
- 75g plain flour, sifted
- 1/4 tsp sea salt
For the Marshmallow Topping
- 1 tub of marsmallow fluff roughly 10gper cupcake (you will have some fluff left over)
- 12 Cadbury Creme Eggs, crushed into pieces
What To Do:
- Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Melt the chocolate and butter together in a largesaucepan over a low heat. When completely melted, stir in the sugar, then the eggs one by one. Fold in the flour and salt, and then spoon into the cupcake cases so they’re nearly full.
- Pipe the fluff onto each cupcake and bake inthe centre of the oven for 12 minutes. Leave to cool. Once cooled add the crushed crème eggson top.
Made in creation with family baker Rinkoff (creator of the crodough) and are being sold in the Rinkoff bakery until Easter.