Hot Chocolate Cupcakes

Preheat oven to 180ºC bake / 160ºC fan bake. Line a 12-hole muffin tin with cupcake cases.

Cupcakes
Place vanilla cupcake mix in a large bowl. Sift in cocoa powder, then add butter, eggs and milk. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and beat for 2 minutes.

Spoon cupcake mixture evenly into prepared muffin tray. Bake for 20-25 minutes, until a skewer inserted into the centre comes out clean. Allow to cool completely.

Chocolate Sauce
While cupcakes bake, make chocolate sauce. Place cream, sugar, water, golden syrup and salt in a medium heavy-based saucepan over medium-low heat. Bring to a gentle simmer, whisking, until sugar has dissolved.

Remove from heat and stir in chocolate to melt. Return to heat and bring to a simmer again. Simmer for 4 minutes, whisking constantly. Remove from heat and leave to cool to room temperature.

Icing
Place icing mix, butter and milk in a medium mixing bowl. Beat with an electric mixer on low for 30 seconds to combine. Increase speed to high and beat for 3 minutes, scraping down the sides of the bowl occasionally.

Pipe or spoon rounds of icing on top of cupcakes, then use the back of a teaspoon to create an indent in the icing. Spoon cooled chocolate sauce into the indents, allowing to drip down the sides a little.

Place a marshmallow on top of each cupcake and finish with a dusting of cocoa powder.

Tips 

• Assembled cupcakes will keep well in an airtight container for 3 days.
• Any leftover chocolate sauce can be refrigerated for up to 3 weeks (reheat in the microwave on low power before serving).