12 Arnott’s Butternut Snap Cookies
1⁄2 cup raspberry jam
250g packet vanilla and raspberry marshmallows
100g dark cooking chocolate, melted
2 eggs, at room temperature
1 cup brown sugar, firmly packed
100g dark cooking chocolate, melted and cooled
1⁄2 cup milk
1/3 cup vegetable oil
11⁄2 cups plain flour
1⁄4 cup cocoa powder
1 tsp bicarbonate of soda
Line a 12-hole muffin pan (1/3-cup capacity) with large paper cases.
Place half the biscuits around the outside of a microwave-safe dinner plate. Microwave on high for about 40 seconds, or until softened. Immediately press one biscuit into base of each case. Repeat with remaining biscuits.
To make cupcakes, beat eggs and sugar with an electric mixer until pale and creamy. Gradually beat in cooled chocolate until well mixed. Transfer to a large bowl.
In two batches, add milk, oil and combined sifted flour, cocoa and soda, whisking until smooth. Divide evenly among cases.
Cook in a moderate oven (180C) for about 25 minutes, or until cakes spring back when lightly touched. Remove from oven. Stand for 5 minutes. Transfer to a wire rack to cool.
Just before serving, cut a shallow circle from the top of each cake, leaving a 1cm border. Discard cake circles. Fill each hole with 2 tsps jam. Top each cupcake with three marshmallows. Place cakes on a large oven tray.
Place in a very hot oven (240C) for about 3 minutes, or until marshmallows are lightly golden. Remove from oven. Drizzle with chocolate. Serve immediately.
TIP: You will need 36 marshmallows for this recipe. Cupcakes can be cooked up to one day ahead. Store in an airtight container. Fill with jam and marshmallows just before serving.