Prepare Time: 0:30 | Cook Time: 0:18 | Difficulty: EASY
For a touch of whimsy, Martha Stewart has topped these hidden cookie cupcakes with sweet marshmallow fluff.
Preheat oven to 180C/160C fan-forced. line a 12-hole, cup-capacity muffin pan with paper cases.
Whisk cocoa powder, flour, caster sugar, bicarbonate of soda, baking powder and salt in a large bowl. lightly beat egg and egg yolk in a separate bowl. add egg to flour mixture with melted butter, buttermilk, vanilla and 1/2 cup hot water. Stir until smooth. spoon 1 tablespoon batter into each prepared pan hole. Top with 1 cookie, pushing into batter slightly. Top with remaining batter. Bake for 15 to 18 minutes or until cupcakes are puffed and set. Cool cupcakes in pan on a wire rack.
Make Raspberry-fluff frosting: Using an electric mixer, beat butter and jam on medium-high until smooth. add marshmallow spread and icing sugar. Beat for 3 minutes or until fluffy and smooth. Transfer mixture to a snaplock bag. Snip off corner. Pipe frosting onto cooled cupcakes. Serve immediately.
Super Food Ideas – February 2014 , Page 92
Recipe by Martha Stewart
Photography by John Kernick