Cupcakes with chocolate and marshmallows

These muffins are made from the most ordinary biscuit dough, but thanks to the original filling of chocolate and marshmallows, their taste, aroma and texture are more complex and unusual. Soft cupcakes interspersed with melted sweets - ideal for tea or coffee. For serving, such cupcakes can be decorated with nothing - they are good on their own.

Ingredients

• For test:
• Eggs - 6 pcs.
• Sugar - 150 g
• Baking powder - 2 teaspoons
• Flour - 250 g (2 cups with a capacity of 200 ml)
• Salt - 1 pinch
• Butter (for lubricating molds) - 1 teaspoon
• For filling:
• Chocolate (any) - 30 g
• Marshmallow - 20 g

Directions

1. Prepare all ingredients.
2. Sift flour through a sieve.
3. You can use any chocolate - black, white or milk.
4. In a deep bowl, combine eggs with sugar and salt. Beat with a mixer for 2 minutes, until the volume increases and the sugar dissolves.
5. The egg mass doubled and a stable airy foam formed on top.
6. Add flour with baking powder and mix with a spatula or mixer on the lowest speed.
7. The dough turns out to be airy, sparse, flows down from the whisk in a thick stream.
8. Cut the chocolate into small cubes.
9. Grease muffin tins with butter and fill a third of the dough with dough (silicone molds can be lubricated).
10. Spread the marshmallow and chocolate pieces over the dough.
11. Fill the molds with dough by another third. I got 14 cupcakes.
12. Bake muffins with chocolate at 180 degrees for 20-25 minutes, until brown.
13. Let the cupcakes cool in their tins, then remove to a cloth or wire rack.
14. The dough is dense, soft, with a classic taste of biscuit. Marshmallows baked and decorated cupcakes with their caramel drops.
15. The marshmallow dissolves completely, turning into caramel and adding flavor and sweetness to the cupcakes. And the chocolate center is beautiful, rich and fragrant.