You will need:
Base:
90g Butter
75g Rich Tea Biscuits
50g Brown Sugar
Cake:
115g Self Raising flour
115g Margarine
115g Caster Sugar
2 Eggs
1 tbsp Cocoa powder
Topping:
Marshmallow Fluff
75g Butter
175g icing sugar
1 tbsp cocoa powder
1 tbsp water
Method:
1. Firstly, the make the base, break your biscuits into crumbs. I put them into a bag and bash with a rolling pin but if you have one you can use a food processor to do this.
2. Then having melted your butter in a microwave, mix in your brown sugar and biscuit crumbs until well combined.
3. Then having pre-lined a cupcake tray with 12 cupcake cases, put some of the mixture into the bottom of the cases and press down with a spoon.
4. Then making the cake middle, cream together your margarine and sugar.
5. Then mix in the eggs, then add the cocoa powder and mix again.
6. Then add the flour and mix until well combined.
7. Then spoon the cake batter into the cupcakes cases on the top of the biscuit crumb base.
8. Then bake in a pre-heated oven at Gas Mark 5, 190C or 170C fan assisted for 20 mins.
9. Allow the cupcakes to cool, then cut out a hole in the centre of each cake making sure to keep the tops. Fill each hole with marshmallow fluff and pop the top back one.
10. Then to make the buttercream, mix together your icing sugar and buttercream until crumbly then add the cocoa powder. Then mix until creamy, then add the water to allow you to be able to spread the buttercream. Then simply top your cakes with the buttercream.
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