Choc Marshmallow Buttercream Cupcakes

INGREDIENTS

For cupcakes

112g butter
¼ cup olive oil
1 cup castor sugar
4 eggs
2 cups flour
¼ cup cocoa powder
4 teaspoons baking powder
1 cup milk

For Marshmallow Buttercream

200g softened butter
100g icing sugar
70g chocolate milk powder
30g cocoa powder
1 teaspoon coffee powder
4 tablespoons milk
100g marshmallows

METHOD

For cupacakes

Preheat oven to 180 degrees Celcius.
Cream the butter and sugar until light and fluffy. Stir in the oil.
Add in one egg at a time, incorporating well with each addition.
Sift in baking powder, flour and cocoa powder.
Mix to combine and stir in the milk gradually until the batter is fully incorporated.
Pour into cupcake cases and bake.

For marshmallow buttercream

Beat the butter until light and fluffy.
Add the dry ingredients and milk and beat until combined and creamy.
Put marshmallows in a glass bowl and microwave until soft and puffy.
Work fast to beat the soft marshmallow into the buttercream.
The resulting frosting will be soft and spreadable.

If you require firmer swirls, refrigerate before piping.

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