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|| Decadent Chocolate & Marshmallow Cupcakes ||

Bite into the subtle crunch of a roasted marshmallow oozing with sweetness and find yourself immersed into a pillow of chocolatey heaven. Chocoholics beware!! This is a cupcake you won't resist.
  • 240g dark chocolate
  • 250g butter / margarine
  • 4 eggs
  • 200g sugar
  • 160g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • Mini-marshmallows for decoration

Break the chocolate and pop in a microwave-proof bowl together with the butter and put in a microwave for a few seconds until chocolate is just melted. (Alternatively melt on a bowl of simmering water until just melted.)

Cream the eggs and sugar together until foamy.

Add the sifted flour, baking powder, salt, and mix.

Pour in the chocolate mixture and beat until batter is smooth.

Spoon batter into the cupcake cases and bake in a pre-heated oven on Gas mark 4 / 180 degrees celcius for 15 minutes.

Remove the cupcakes from the oven and transfer them to a plate. Place a mini-marshmallow on each cupcake.

Pop the cupcakes under a grill for a few seconds until marshmallows start to brown.

Serving suggestion: These cupcakes are best eaten while still warm. If you are preparing them ahead for a party, leave them to cool without the marshmallow and just grill the marshmallows on top of the cupcake before serving for the best results. Or else just leave out the marshmallows and bake in rose or heart-shaped silicone trays for a different look altogether.


::: My Chicken Saltimbocca :::

Saltimbocca (Italian: jumps in the mouth) is a dish originally made of veal topped with prosciutto, sage and marinated in white wine. I loved the idea so I tweaked it a bit and came up with my own version. 


  • 2 chicken breasts, cut in half lenghtwise 
  • 4 slices of procciutto crudo 
  • ½ pack of Hanini garlic & herbs spreadable cheeselets (Malta) / Buco cheese / Boursin cheese.. 
  • Rosemary sprigs 
  • ½ cup White wine 
  • Olive oil 
  • Pepper 

Take the 4 peices of chicken breast and flatten with a meat hammer.

Spread some of the cream cheese along the chicken and roll.

Take a slice of prosciutto crudo and wrap it around the rolled chicken. Secure with a toothpick. 

Place the chicken in a heated non-stick pan and drizzle with olive oil. 

Seal chicken on all sides.

Add the wine. It will evaporate and start to thicken into a lovely sauce. 

Add the rosemary sprigs & pepper and cook a further few minutes.

Serving suggestion: Serve with rice & a nice green salad. And I suggest that you go that extra mile and serve it with a bottle of Chablis.

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