Sephra Toasted Marshmallows

Muffin Bites
6 tbsp. Butter
180g Sephra Belgian Chocolate
150g Sugar
1tsp. Vanilla Extract
Pinch of Salt
3 Eggs
70g Flour
1 tbsp. Cocoa Powder

Peanut Butter Frosting
185g Chunky Peanut Butter
2 tbsp. Margarine
230g Powdered sugar
3tbsp. Milk

Preparation – Muffins
Preheat oven to 180C. Melt the butter in a small saucepan. Remove from heat and add 3/4 of the chocolate chips. Stir until melted and set aside to cool slightly. In a separate bowl, whisk eggs, vanilla, salt and sugar until combined. Stir the melted chocolate into the egg mixture. Sift in the flour and cocoa and mix well. Stir the remaining chocolate chips into the batter. Pour into mini cup cake tins sprayed with non stick spray. Bake for 8-10 minutes or until firm.

Preparation – Frosting
Mix all the ingredients until smooth. Spread or pipe over the muffins. Top with honey roasted peanuts, melted chocolate or any other cake decoration of your choice.

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