Chocolate Cupcakes with Cookie Dough Filling and Toasted Marshmallow Frosting

The first thing I was told when I presented these to my family was 'I resent you for not discovering these sooner'. These are really that good. You almost feel guilty with every bite, but the sickly moreish-ness of these cupcakes diminish any sense of guilt you may feel.. even after you've gone back for a few more.

These aren't the easiest cupcakes to make, but they are oh so worth it. I would give you the speech about saving them for a special occasion, but, I made them on a Friday- I always spend my weekdays looking forward to Friday's (TGIF!), so I class each one as a special occasion and baked these in accordance. I love how the whole house fills with the wintery smell of toasted marshmallows when making these. As you can see, I made half of mine vanilla, but everyone agreed that the chocolate ones were best, so that's the recipe i've given!

Ingredients
For Cupcakes
225g unsalted butter
225g caster sugar
210g self raising flour
15g cocoa powder
1tsp vanilla extract
4 eggs
Pinch of salt
2 tbs milk

For Cookie Dough
4oz unsalted butter
145g plain flour
1/2 tsp baking soda (for flavour)
3/4 tsp salt
100g brown sugar
70g caster sugar
1tsp vanilla extract
150g milk chocolate chips
1-2tbs double cream

For Marshmallow Frosting
4 large egg whites
300g granulated sugar
150g golden syrup mixed with 2 tbs water
Pinch of salt
2 tsp vanilla extract

Method
(Preheat oven to 180 Celsius, line 2 cupcake trays with cases)

1. Make the cupcakes: cream together butter and sugar, beat in the eggs one at a time followed by the vanilla. Gradually sift in the flour, cocoa powder and salt. Finally beat in the milk
2. Divide the batter equally between the cases, between 1/2 and 2/3 of the way full
3. Bake in the centre of the oven for 18-20 minutes, or until a pick comes out clean. Leave them to cool in their tins for 15 minutes. I had to bake them in two lots as my oven is tiny!
4. Make the cookie dough: cream the butter and sugars (again!) beat in the vanilla and cream, then add the salt, baking soda and flour all at once and mix. Finally stir in the chocolate chips and set aside.
5. Lastly, make the marshmallow. Heat 2 inches of water in a large pan until simmering. In a heatproof bowl, whisk the egg whites, sugar, syrup and salt.
6. Put the bowl on top of the simmering pan and continue to whisk for 5 minutes or until the sugar is dissolved. Make sure the mixture doesn't get too hot as the egg will begin to cook!
7. Remove from heat and pour into a mixing bowl. Continue to whisk until stiff peaks form (about 5 minutes again).

Assembly

1. Make little holes in the tops of your cupcakes- about 3cm across and 1-2cm deep, jut so the cookie dough balls wont roll.
2. Roll balls with the cookie dough and place in the holes
3. Now for the fun part! Pipe the sticky marshmallow round the cake and cookie dough
4. With a chefs blowtorch, toast the marshmallow till the swirls are lovely and golden

Enjoy! :) x

Idea from Joy the Baker, marshmallow recipe from Take a Megabite