Mini s'more brownie cupcakes with Cadbury Crème Eggs INGREDIENTS 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
• ¼ tsp sea salt
FOR THE MARSHMALLOW TOPPING
• 1 tub of marsmallow fluff roughly 10g per cupcake (you will have some fluff left over)
• 12 Cadbury Creme Eggs, crushed into pieces
METHOD
1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Melt the chocolate and butter together in a large saucepan 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.
2. Pipe the fluff onto each cupcake and bake in the centre of the oven for 12 minutes. Leave to cool. Once cooled add the crushed crème eggs on top.
NUTRITIONALS (One cupcake) Calories – 164 kcal Sugar – 19g Salt – 176mg Fat – 5.38g Sat Fat – 1.2g
NUTRITION FACTS: Serving Size: 1 cupcake (2-3/4” dia) Calories from Fat 48 Calories 164 % Daily Values Total Fat 5.38g 8% Saturated Fat 1.177g 6% Polyunsaturated Fat 1.578g Monounsaturated Fat 2.289g Cholesterol 14mg 5%Sodium 176mg 7%Potassium 93mg Total Carbohydrate 29.25g 10% Dietary Fiber 0.7g3% Sugars 21.96g Protein 1.74g Vitamin A 2 Vitamin C 0% Calcium 3% Iron 6%
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